Friday, August 07, 2009

2 White Chicken Chilis

I'm thinking either of these sounds kind of amazing, especially w/ the Tahoe weather right now. (It snowed on top of the mountain today, & it's the beginning of Aug. What gives?)
1. White Chicken Chili Recipe (via
An Americanized tom kah soup (a spicy Thai soup with a coconut lime broth) into Tex-Mex.
  • 1 large chicken breast, sliced
  • 1 large red pepper, sliced
  • 1 large green pepper, sliced
  • 1 large onion, sliced into wedges
  • 4-5 limes juiced
  • 1 tsp cumin
  • 1-2 tsp chili powder (depending on taste)
  • 1 quart chicken stock
  • 1 cup uncooked rice
  • 1 can coconut milk
  • 1 can white beans
  • 3/4 c. frozen corn
  • 1 Tbs honey
  • salt and pepper to taste
- Marinate sliced chicken breast in 1/8 - 1/4 c. fresh squeezed lime juice (2-4 Tbs). Sprinkle with salt, cover with plastic wrap and refrigerate for at least one hour, preferably 2-3.
In a large bowl mix peppers with onions, 1-2 Tbs olive oil and 2 Tbs freshly squeezed lime juice. Sprinkle with a pinch of salt (not too much) and 1/4 tsp pepper.
- On burner, heat cast iron grill over high heat until smoking. Grill vegetables until charred and onions are clear. Remove from heat and set aside.
- Grill chicken until just cooked, 1-2 minutes. Remove from heat.
- Place frozen corn on a baking sheet under broiler until charred.
- In a soup pot, place chicken with quart of chicken stock, 1 cup of uncooked rice, cumin and chili powder. Bring to a boil and reduce to a simmer. Simmer until rice is cooked, approx. 30 minutes.
- Add coconut milk, white beans, grilled vegetables and corn. Add 1/4 c. fresh squeezed lime juice and 1 Tbs honey. Season with salt and pepper to taste.

2. White Chicken Chili Recipe (via grouprecipie)

A cheesy white chicken chili, loaded with flavor.

  • 1 T olive oil
  • 2 med onions, chopped
  • 4 cloves garlic, minced
  • 2 4oz cans chopped green chiles
  • 4 cups chopped cooked chicken
  • 2 t ground cumin
  • 1.5 t dried oregano, crumbled
  • .25 t cayenne or crushed red pepper (depending on taste)
  • 3 16 oz cans, great northern beans, drained & rinsed
  • 6 cups chicken broth
  • 3 cups grated monterey jack cheese
  • salt
  • pepper
  • sour cream

  1. Heat oil in large heavy pot to med/high.
  2. Add onions & saute until translucent, about 10 minutes.
  3. Add garlic, chiles, chicken, cumin, oregano, and hot pepper.
  4. Saute 2 minutes.
  5. Add beans and chicken broth.
  6. Bring to a boil, reduce heat and simmer 2 hours or more.
  7. Add 1 cup of grated cheese.
  8. Stir until thick and melted.
  9. Season with salt & pepper. Serve with remaining cheese and sour cream.
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