The weatherman was calling for more snow last night, so I was calling for more soup. This time: white chili, one of my mom’s greatest creations. A bowl of this stuff will warm you up from the inside out and leave a little heat on your tongue at the same time. Add that to its heartiness, and you have yourself the perfect snowy day meal, especially if you serve it with this Mexican Cornbread. Although the forecasted snow didn’t materialize, I was sure happy that this white chili did.
White Chili Recipe Makes 5-6 bowls.
adapted from my mom’s family cookbook Secret Ingredients
6 cups cooked white beans, salted
1 pound chicken breast
1 4 ounce can green chili peppers, diced
1 tablespoon chili powder
1 tablespoon cumin
2 tablespoons hot chili sauce
2 cloves garlic, chopped
- Boil chicken until it reaches 160 degrees. Remove from water (but reserve it) and let cool.
- Put beans in large pot on medium low heat.
- Dice chicken and add to beans.
- Stir in all other ingredients and simmer.
- If chili is too thick, use reserved water from chicken to thin to desired consistency.
Garnish with sour cream and shredded cheddar cheese. Serve with Mexican Cornbread.