It has not been a good chili season so far aboard our boat. I find that recipes just do not turn out well for me, however much my husband praises the dishes. Truth is, I think I'm a pickier eater than he being that he ate raw cookie dough for breakfast the other morning. "Why did you do that?" I asked. "Because I was hungry," he said.
Then, I found this white chicken chili from a super great blog, Gimme Some Oven. Using salsa verde for the kick, this was an easy and oh-so-good recipe that I'll be making many times this season. I used the two cans of white beans that I had on hand, and they were great (butter beans and navy beans). Suggested by my sister-in-law, the Archer Farms salsa verde (sold at Target) was a perfect fit with this chili. Leftovers were great over plain rice. Enjoy!
White Chicken Chili
Adapted from recipe at Gimme Some Oven
2 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans white beans, drained (navy beans and butter beans did well)
3 cups salsa verde (rec. the Archer Farms brand at Target)
2 tsp. ground cumin
2 tsp. cornstartch
1. Marinate chicken in 1 cup, or so, of salsa verde until ready to cook. Suggested, a few hours.
2. Bake marinated chicken at 350 degrees until internal temperature is 160 degrees. Approximately, 25-30 minutes.
3. Shread cooked chicken.
4. Add cornstartch to chicken broth and mix well.
5. Add chicken broth mix, chicken, beans, remaining salsa verde and cumin to a saucepan, and stir. Heat until the chili mixture boils and cover. Turn down heat and let simmer for at least five minutes.
6. Top with any desired toppings and enjoy!