Even though we have had some beautiful warm days, it has gotten very cold at night. It was feeling like a “chili” kind of weekend, so I went searching for a new recipe to test out.
Typically I make the standard beef or ground turkey chili, but I was really in the mood for something different, so I headed to FoodNetwork.com and did a search.
After reviewing many different options, I landed on a Chipolte White Chicken Chili
1 Tablespoon of Extra Virgin Olive Oil
1 Bunch of Scallions, white and green parts sliced
3 Cloves of Fresh Garlic, chopped
1 Jalapeno, stemmed, seeded and chopped
1 Tablespoon of Chili Powder
2 tsp of Kosher Salt
6 cups of low-sodium Chicken Broth
2 Medium Baking Potatoes, Peeled and cute into cubes
1 Cup of Frozen Corn
2 Carrots, peeled and cut into 1 inch pieces
2 Chipoltes in Adobo Sauce, sliced
1/2 to 1 Rotisserie Chicken, skinned and shredded into large chuncks
1 19oz Can of Cannelini or White Beans, drained and rinsed
1/2 Cup packed Fresh Cilantro, chopped
Heat oil in a large pot over medium high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons of salt and cook until soft, about 2 minutes. Add the chicken broth, potatoes, corn, carrots, and chipoltes and bring to a boil. Cover, reduce to a simmer and cook until the potatoes are tender, approximately 20 minutes. Stir to break up the potatoes, so that the broth starts to slightly thicken. Add the chicken and beans and stir occasionally while cooking an additional 10-15 minutes. Stir in the cilantro just before serving.
I also opt to put out some fun toppings:
Another hint….. I usually double recipes like this because they freeze so well. It made a huge pot, so we could enjoy some now and freeze the rest for a day that I don’t have time to cook a meal from start to finish.
I served it with some hearty whole grain bread and we were in business!! The family gave this one a double thumbs up, so it is safe to say I will be making it again:)