Friday, March 7, 2014

White Chicken Chili

Yes, today is Friday.  Didn't mean to mess you up by not posting a popcorn recipe today.  Unfortunately, I have some sad news.  Brace yourselves. 
My beloved air popping popcorn maker is no longer with us.  *Sobs*  It went out with a bang, or more like a massive fit of sparks, and scared the bejesus out of me!  I jumped back, screamed out loud (!), and then was so, so sad.
That popcorn maker gave me a lot of great years, and numerous Friday night feasts.  This post is dedicated in it's memory.  

A popcorn recipe of some sort probably would have been a more fitting farewell, but I didn't have any on the back burner.  Also, I promised I would share the recipe for this White Chicken Chili in a timely matter!
Remember the day before last, I shared with you that fab Chipotle Lime Roasted Chicken?  Hopefully you did as instructed, and hung onto that carcass, and have since been simmering those bones (along with the garlic, cilantro and lime stuffing), to be the stock for this chili! 
If you haven't, fear not.  You could easily just swap in boxed broth or a bouillon cube or two. 
But if you're looking for the bees knees White Chicken Chili I've got here, I'm sorry, but it just won't be the same *wink*!
This White Chicken Chili has an amazing depth of flavour, and I swear it only gets more tasty if left for the next day.  Yes, turning leftovers, into more leftovers. Crazytown.

White Chicken Chili
Recipe Adapted From: The Kitchn
3 tablespoons olive oil
1 onion, diced 

2 stalks celery, diced
1 green bell pepper, diced 
1 jalapeno pepper, seeded and minced
1 small can (4oz) fire-roasted green chiles

4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/4 teaspoon cayenne, or more if you like heat
approx 6 cups chicken stock from Chipotle Lime Chicken leftovers
2  cans white beans, Navy, White kidney beans, or something simular
2 cups fresh or frozen yellow corn
4 cups cooked, shredded leftover chicken, or rotisserie

1 1/2 teaspoons Tabasco sauce
6 Tablespoons butter
6 Tablespoons all-purpose flour
3/4 cup milk or cream
salt and pepper, to taste
Sour cream and grated cheddar, for serving

Place a colander over a large bowl or another soup pot (sorry, extra dishes!), and then pour the bones & stock you've been simmering into it.  Set aside to cool, so you can pick out any extra meat, before discarding bones, garlic, and limes (hang onto broth, and any meat!) 
Over medium heat, add olive oil in the soup pot you were already using for stock (no need to wash).
Add the onion, celery, bell pepper, and jalapeno and cook until onions are translucent, about 10 minutes. Add the can of green chiles, garlic, cumin, chili powder, and cayenne; saute for an additional minute or two.
Pour in the reserved chicken stock and bring to a boil.  Add the beans, corn, leftover chicken, Tabasco, and a generous amount of salt and pepper.  Reduce the heat to low and simmer for about an hour.
Melt the butter in a heavy sauce pan over medium heat. Whisk in the flour and cook the roux for 1-2 minutes. Pour in the milk and continue whisking until a thick paste forms. 
Add the roux to the stock & veg, stirring so there are no lumps, and continue to cook, for about another hour.  Taste, and adjust seasoning if necessary, adding more salt & pepper if needed.
Serve chili with sour cream, grated cheese, cilantro, & freshly baked cornbread.


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