Whether it's Super Bowl Sunday or just another Sunday with the lads, this white chicken chili will keep manly and lady-like tummies alike satisfied. Try it out!
- 2 lbs. chicken breast (cooked)
- 1 large jar (48 oz) of Randall Great Northern Beans (rinsed)
- 2 cans (4 oz. each) of chopped mild green chilis
- ½ large onion, chopped
- 2 tsp. ground cumin
- 1½ tsp. dried oregano
- ¼ tsp. ground cloves
- 3-4 medium potatoes chopped (optional)
- 6 cups chicken stock (or canned broth)
- 4 cloves garlic, minced
- ¼ tsp. cayenne pepper
- ¼-½ tsp. allspice
- ¼-½ tsp. nutmeg
- ¼ cup of sugar
- ½ stick of butter
- 2 tbsp. flour
- Dollop of milk
Toppings (any or all):
- Shredded cheese
- Sour cream
- Raspberry salsa
- Tortilla chips
- Chipotle sauce
Cook chicken in pot on the stove. Cover with water. You can flavor with onion, celery, salt, and pepper if desired. Let cool and then shred chicken.
If you use a crock pot; combine all ingredients (you might want to parboil the potatoes if you use them). Cook on low for at least 5 hours (I do 6-8 hours). Turn on high and add the roux (to make the roux, melt the butter and whisk in the flour and milk, cook over low heat just until bubbly, and then add to the chili mixture towards the end of the cooking time), leave lid off, and the mixture should thicken in about 15 minutes or so.
If you cook it in a large pot, cook for about 4 hours over medium heat and then add the roux until thickened.
This is how I serve it: In a large bowl, put raspberry salsa or chipotle sauce, I crush tortilla chips, chili over top of that, top with sour cream and cheese, and a little more chipotle or salsa.