I am having last night's dinner for lunch today, which means it must be good since we don't do leftovers. At least not the next day. Also, there were two big servings left and I decided I would have half of one serving and am now heating up seconds....of lunch. That good was last night's dinner. I feel compelled to share.
Chicken Chili and White Beans
1 Tbls Oil
1 Onion,chopped
2 Cloves Garlic, minced
Fresh Jalapenos chopped
(I used 2 and it was spicy nice!)
1 lb Chicken, cooked and diced
(I used a whole -minus one breast- rotisserie chicken from the grocer.)
1 (14.5 oz) Can Chicken Broth
1 (18. oz) Can Tomatillos, drained and chopped
(I used 1/4 cup Tomatillo Salsa) Salsa or Salsa Verde may also be used
1 (16 oz) Can Diced Tomatoes
2 (4 oz) Cans Diced Green Chiles
2 (15 oz) Cans Cannellini Beans
1/2 tsp Oregano
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
Salt and Pepper to taste
1/2 Cup Frozen Corn
Heat oil in pan and cook onion and garlic and jalapenos (if using) until soft.
Stir in broth, tomatillos, chiles and spices. Bring to a boil, then simmer for about 10 minutes.
Add corn, chicken and beans; simmer for 15 to 20 minutes to combine flavors.
Suggested toppings: lime, cilantro, cheese, avocado, sour cream or tortilla chips.
Cooks Notes: I used almost a whole rotisserie chicken from the grocer and would do it that way again, the chicken was moist and flavorful and held up nicely in the chili. Next time I will add about 1 tablespoon more oil and add a dusting of flour to the sauteed vegetables to make a roux to add a bit of thickness to the overall chili. Also, I did not drain the bean which added a nice body to the pot. I pretty much stuck to the measurements of the spices. I topped mine with a lot of Monterey jack cheese and light sour cream and served it with baked tostito scoops. Also if I would have had some cilantro it would have been all that much better. Oh, and the corn was neither here nor there for me so next time I would leave it out. Delish.
*adapted from recipezaar
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