It has finally become December, cold and crisp outside. My husband has been working outside this week and is cold and tired when he gets home. Maybe something warm and yummy will make him feel better when he gets home. Tonight I am making white chili. Over the weekend I cooked several chickens over charcoal and hickory, one we ate for supper, the other I picked all the meat off of for this chili. I also made chicken stock from the yummy smoky bones to use as a base. Canned chicken broth and whatever leftover chicken you may have is fine for this recipe, but the smoky flavor you get with a pit chicken is fantastic. A little liquid smoke would probably do about the same thing. :)
You will need 1 medium onion, chopped (or 1 T onion powder), 1 jalapeno pepper, seeded and chopped, 1 tablespoon canola oil, 2 garlic cloves, minced, 4 cups chicken broth, 2 cans (15-1/2 ounces) great northern beans, rinsed and drained, 2 tablespoons minced fresh parsley, 1 tablespoon lime juice, 1 to 1-1/4 teaspoons ground cumin, 2 tablespoons cornstarch, 1/4 cup cold water, 2 cups cubed cooked chicken
In a large saucepan, cook onion and jalapeno if desired in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.
We like this with cornbread, but garlic bread would be good too. Happy Tuesday!
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