WHITE CHILI - MW
Chili - my absolute favorite cold-weather comfort food. I first had White Chili at a Tumbleweed restaurant in Louisville, KY. I was surprised, since it looked like a chicken soup but tasted like chili. I was won over. I searched out several white chili recipes and this is the one I finally developed based on my research.
Provided by Hope Wasylenki @MizWasy
Categories Chicken Soups
Number Of Ingredients 14
Steps:
- Cook chicken and shred (or cube). Heat oil in a soup kettle (pot), sauté onion until translucent; add garlic and spices. Add beans and broth.
- Bring to a bubble, reduce heat and simmer 35 - 50 minutes. Add chicken, simmer an additional 10 minutes. Stir in cheese until melted then ladle into bowls and serve with garnishes as desired.
- *or use a deli rotisserie chicken, shredded or cubed
- Slow Cooker: Cook chicken and shred (or cube). Put chicken, onion, garlic, spices, beans and broth into slow cooker liner. Cook on high for 3-4 hours or low for 5-6 hours. Just before serving, add cheese to chili and stir until melted. Ladle into bowls and serve with garnishes as desired.
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