White Chicken Chili

My friend Megan made a delicious meal for our family after the birth of one of our babies. White Chicken Chili. We all loved it. I got the recipe from her, but then misplaced it. I have reconstructed it from memory and with the help of a couple of similar recipes. I recently made a huge amount of it for Susanna's friends, who arrived kind of last-minute. They were supposed to meet at a local park but storms sent their plans indoors: to our house.

Luckily, I had six cans of white northern beans on hand, a three pound bag of frozen chicken breasts in the freezer, and a large can of Green Enchilada Sauce. If you've never had teens tell you as they went up for seconds, "that was so delicious!" then invite some over and make them a pot of this. I did end up going out for some soda and tortilla chips and cheese. I calculated that including soda, I fed the teens plus our family (20) for $20.00. If I'd gone out for fast food it would have been twice that or more. You won't necessarily make this large amount, but you could serve half to your family and take half to another family. Or invite some friends. Or teenagers. They love to eat.

White Chicken Chili

Cover with water in a pot or stock pot:

2-3 lbs chicken breasts (if frozen, you don't have to thaw)

Bring to a slight boil, and then turn down to a simmer. Cook until no longer pink on the inside (I take out one breast and check when they look plump). Meanwhile, saute in large pot or Dutch Oven until tender and translucent:

2 onions, chopped (I had a purple onion on hand and used it, too)

1/4 tsp pepper

1/4-1/2 tsp salt

Add to the cooked onions:

1 28 oz can Green Enchilada Sauce, mild or medium (Susanna assured me medium was fine and she was right)

5-6 15 oz cans Great Northern Beans, no draining necessary

3-4 tsp ground cumin

2 cloves garlic, chopped, or 1/2 tsp garlic powder

Simmer on low. Chop the cooked chicken into bite sized pieces (or you could shred with two forks). Add the chopped chicken to the onions and Enchilada Sauce. Simmer for about 15 minutes, until beans are tender. Taste and add more salt or pepper or cumin, if desired. Save the broth that the chicken breasts were cooked in. Strain it, and freeze for later use when making a recipe that calls for chicken broth.

Serve in bowls, topped with shredded cheddar cheese, crushed tortilla chips (or soft tortillas that have been sliced into small strips), and a dollop of sour cream or Greek Yogurt. We use the latter because it tastes identical and is far healthier than sour cream. I put out salsa for the chips, but the kids were so full of chili they didn't need additional chips and salsa.

The recipe can easily be cut in half. Use a smaller, 15 oz can of Green Enchilada Sauce and half the amount of the other ingredients. Some like the chili more soup-like...you could add 1/2 to 1 cup of the broth that the chicken breasts were cooked in. This recipe served 20. Mary Pat's nurse came in the kitchen while I was cooking. She'd had the chili at our house a couple months ago. "Are you making THAT again? Oh, I am so going to ask to have some, too." It's good stuff.

Enjoy!

Suzy

The Abbey Farm