Wednesday, July 17, 2013

Free Recipe Wednesday! (White Chicken Chili)

Hello again food lovers! It's hump day! That also means it's time for another round of (insert dramatic game show host voice here) Free Recipe Wednesday! Today's recipe I found on Facebook somewhere and it appears to be a variation of the recipe found on the Land O Lakes website. The only difference that I can see is this recipe adds green chilies and adds sour cream as a garnish. On a side note, it's interesting the amount of a recipes that you can find on websites of companies that make food products. A co-worker of mine makes a version of this chili that's almost identical to this but she adds 1 cup of sour cream and 1/2 cup of heavy whipping cream at the very end to make it super creamy and awesome. She also uses Great Northern Beans instead of Cannellini Beans but really you can use whatever beans you want as long as they're a white bean. Anyway, I hope you give this recipe a try. I know it's not chili weather but it just looked so good that I had to share and I promise you won't be disappointed. As always, feel free to leave comments below.

White Chicken Chili

  • 1 tablespoon Olive Oil
  • 1 pound Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
  • 2 teaspoons Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Cayenne Pepper
  • 1 can (4 ounces) Chopped Green Chilies
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 large Onion, chopped
  • 1 medium Red Bell Pepper, chopped
  • 2 teaspoons Finely Chopped Fresh Garlic
  • 4 cups Chicken Broth
  • 3 (15-ounce) cans Cannellini Beans, drained
  • 1 (11-ounce) can Whole Kernel Corn with Red and Green Peppers
  • 1 cup White Cheddar Cheese, grated

  • 3 tablespoons Chopped Fresh Cilantro
  • Sour Cream
  • 1 Lime, cut into wedges

1. Heat oil in a 6-quart saucepan over medium heat. 
2. Add chicken, cumin, oregano, cayenne pepper, canned chilies, salt and pepper.
3. Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink; remove from pan and set aside.
4. Add onion, bell pepper and garlic to pan; cook over medium heat 3-4 minutes or until softened. 
5. Return the chicken to the pan.
6. Stir in chicken broth, beans and corn; cook until mixture comes to a boil. 
7. Reduce heat to low; cover and cook over low heat for 15 minutes. 
8. Add cheese; stir until melted.
9. Garnish each serving with cilantro, sour cream, and lime wedge.

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