BOB TALBERT'S WHITE CHILI

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Bob Talbert's White Chili image

Bob Talbert was a columnist for the Detroit Free Press for 31 years. He created this recipe and included it in one of his columns. It was so good that a friend asked his permission to add it to his restaurant's menu. I've seen a couple of recipes here that look like his but don't include the same seasoning amounts that I got from his recipe. The 2 teaspoons of ground cumin and 1/4 teaspoon of cayenne are supposed to be "heaping". It is possible that the version of his recipe I cut out of the newspaper was a later one that he'd improved upon. Personal note: I never bake or microwave the chicken breasts. Poaching them in simmering water works much better. I also use "Better Than Bouillon" for the chicken broth (never buy chicken base that lists salt as the first ingredient). I wanted to post the recipe exactly as Bob Talbert wrote it so I included his baking instruction. You can really speed up the process by cutting the raw chicken into bite-sized cubes and adding along with the chicken broth.

Provided by Redox

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 cups white onions, finely chopped
2 tablespoons garlic, minced
1 1/4 lbs chicken breasts, skinned and boned
1 quart chicken broth
4 ounces chopped green chilies, undrained
2 teaspoons ground cumin, heaping
2 teaspoons oregano
1/4 teaspoon ground cayenne pepper, heaping
2 dashes Tabasco sauce

Steps:

  • Bake chicken breasts at 350 degrees for 1/2 hour, or microwave them per.
  • your unit's instructions.
  • When ready to use, chop the breasts into bite-sized cubes. Saute the onions.
  • and garlic in one Tbs of olive oil in a 5 quart pot until you can see.
  • through the onions and the garlic smells great.
  • At this point stir in a 4 oz can of chopped green chilis with liquid into.
  • the onions and garlic. Add the beans, broth and chicken to the onions and.
  • garlic. Add the cumin, oregano, cayenne, and hot sauce.
  • Heat until it starts to bubble (10 to 15 minutes) and serve with cornbread.
  • or garlic bread. Makes 6 servings.
  • recipe.

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