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Saturday, April 9, 2011

White Chicken Chili

Yummy!  I had forgotten how good this chili was till I made it for the first time in quite a while the other night.  I got this recipe from my mother in law and have changed a few things to fit my families taste.  I know I said I was pulling out my crockpot recipes and this is done on the stovetop, but this can easily be done in the crockpot instead so that's what made me think of it.  This time I did this meal on the stovetop though, so I will put in the recipe instructions what you would do differently to make this in the crockpot also. 

No matter if you do this stovetop or crockpot you will start off the same way, toasting the tortillas.  This will make your kitchen smell wonderful, and it works on either a gas or electric stovetop.  After your tortillas are toasted, cut them up into bite size pieces and set them aside. 

Now you will be cooking your chicken unless your like me and have it already cooked in the freezer.  Almost everytime we grill out I have my husband put a few extra chicken breast on the grill for me to freeze for meals later.  It's a time saver and I love grilled chicken in almost anything, we had some in our pasta earlier this week and I used some in this soup.  If you do end up cooking your chicken, after its ready put it off to the side with the tortillas.  At this point if you're using the crock pot you will just put everything in the crock pot, except for the milk which we will substitute with extra broth and the oil, turn on low for 6-8 hours or high for 4 hours.  And your done till it's time to get out the garnishings and to serve.

If you're cooking on the stovetop you will add the rest of your oil to the pan and cook the onions until softened, then add in the chilies, garlic, chili powder, and cumin.  Cook this for about 1 minute.  Now add in the broth and milk then let it start to boil.  Add in the hominy, tortilla pieces, and chicken then lower your heat and let it simmer.  Stir it every once and a while until it has thickened, about 20 mintes.  Toppings we like to use are sour cream, shredded cheese, and/or lime wedges.  This is a very filling meal and can be easily customized to your own taste, if you want a little kick to it add some pepper jack cheese instead of regular shredded or add a little sour cream to cool it off a bit for the kids. 


Printable recipe:

Recipe without picture

Recipe with picture


White Chicken Chili

Time: about 30 minutes  Serves: 6


6 corn tortillas
1 lb boneless, skinless chicken breast, cooked (I like to use grilled) and shredded or cut into bite sized pieces
1 Tbsp olive oil divided
1 medium onion
1 (6oz) can green chilies
3 cloves garlic, minced
1 Tbsp chili powder
1 (14 oz) can chicken broth
2 cups skim milk (omit for crockpot recipe and use another can of broth instead)
2 cans white hominy, drained and rinsed

Serve with:
Lime wedges
Shredded cheese or pepper jack cheese
Sour Cream

Place a tortilla directly on stovetop burner (gas or electric), set on medium low, and toast.  Turning frequently with tongs until golden and fragrant. about 30-60 seconds.  Repeat with remaining tortillas.  Cut into bite sized pieces and set aside. 
In a deep skillet or dutch oven heat 1/2 Tbsp oil over medium-high heat. 
Add chicken and cook stirring often until lightly browned.  Transfer to plate and set aside. 
Add remaining oil to pan along with onions and cook until softened, add chilies, garlic, chili powder, and cumin.  Cook about 1 minute. 
(If using your crockpot put all ingredients except for the milk, we will use an extra can of broth instead, into your crockpot and cook for 6-8 hrs on low or 4 hours on high, and you're done.  If cooking on stovetop disregard this message and continue on)
Add broth and milk and bring to a boil. 
Stir in hominy, tortilla pieces, and chicken.  Reduce heat to low. 
Cover and simmer, stirring occasionally until sauce is thickened, about 20 mintes. 
Garnish with lime wedges, sour cream, and/or shredded cheese if desired.

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