White Chicken Chili
FYI: There are two ways to make this. The starting from scratch method, or the shortcut. Both ways are listed below.
First things first:
Grab a large stock pot
Put whole chicken in (I use a whole, pre cut up chicken usually)
Cover with water (Usually takes about 4-5 cups)
Bring to a boil and simmer about 40 minutes, until chicken is cooked through.
Remove chicken from pot, reserve broth.
(About 4 cups)
Shred chicken. Set aside.
Shortcut:
Shred precooked rotisserie chicken
Grab 4 cups chicken broth
Let's finish this up!
Grab:
1 onion, diced
3 cloves garlic, minced
2 cans green chilis, not drained
3 cans Great Northern Beans, drained and rinsed
1 1/2 cups frozen white corn
Juice of one lime
1 1/2 tsp cumin
1 tsp oregano
1 tsp kosher salt
1/2 tsp white pepper
Pinch crushed red pepper
1/2 cup+ (to taste) pepper jack cheese (Optional)
1/2 cup+ (to taste) sour cream (Optional)
In a large stockpot combine:
Shredded chicken, chicken broth, onion, garlic, chilis, beans, & seasonings (Cumin, oregano, kosher salt, white pepper and red pepper)
Bring to gentle boil and allow to simmer about 35 minutes or so.
Stir occasionally.
Add:
Corn and lime juice
Stir well to incorporate
Allow to simmer about 5-7 minutes more.
Remove from heat:
Mix in sour cream and cheese.
Stir well until incorporated.
Garnish with cilantro and serve with cornbread or chips