Maggie May Schill
As a side note; this is a great recipe for left over roasted chicken. Also, I believe in using vegetable oil in stead of extra virgin olive oil for southwestern dishes. I'm going for a more authentic southwest taste, and I feel the nuttiness of olive oil comes through in everything you put it in. Which is wonderful for many dishes; but that nuttiness does not exist in Mexican or Southwest dishes and I feel it takes away. Vegetable oil is nice because it is virtually flavorless. Just my two cents!
2 Tbspvegetable oil
6 cchopped cooked chicken (both white and dark meat)
3 cchicken broth
1jalapeno peppers, seeded and minced
1 smallyellow onion, minced
4 clovegarlic, minced
2 cwhite corn
1 cnavy beans, cooked
1/2 Tbspcelery salt
1 Tbspchili powder
1/2 tspred pepper flakes
1 Tbspground coriander
·salt and white pepper to taste
4 Tbsphalf and half (or cream)
How to Make White Chili
1-In a large dutch oven, or soup pot, bring oil up to smoking temperature and add in your onion and garlic. Cook until translucent on medium heat.
2-Raise stove to medium high heat. Add in jalapeno and corn. Allow to cook until it is slightly(I mean barely) caramelized in with onions. DO NOT over cook, just lightly!
3-Turn back down to medium heat. Add chicken broth and beans. Stir well. Simmer on for 10-15 minutes.
4-Add in cook chicken. Stir.
5-Add in celery salt, cumin, chili powder, red pepper flakes, coriander, salt, and white pepper. Stir well.
6-Keep on medium-low heat for 10 minutes.
7-Add in your half and half. (Adjust thickness of chili with chicken broth, NOT half and half.) Stir well.
8-Garnish with cheddar jack cheese, or sour cream as you desire. Corn chips are good too for garnish.
There you go! Yummy!!!