White Chili PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 18:13

1 roasted whole chicken from grocer’s deli 2 TBS olive oil 2 medium onions, chopped 3 stalks celery, chopped 1 can Cajun or Mexican style stewed tomatoes, cut up 1 envelope of taco or enchilada seasoning 1 ½ quarts of chicken... 

  • 1 roasted whole chicken from grocer’s deli
  • 2 TBS olive oil
  • 2 medium onions, chopped
  • 3 stalks celery, chopped
  • 1 can Cajun or Mexican style stewed tomatoes, cut up
  • 1 envelope of taco or enchilada seasoning
  • 1 ½ quarts of chicken stock from roasted chicken
  • 1 TBS minced garlic
  • ½ cup chopped green onions
  • 3 16-ounce cans Blue Runner white beans
  • 2 small cans chopped green chilies
  • 1 bay leaf
  • ½ tsp salt
  • 2 tsp cumin
  • 1/8 tsp cayenne pepper
  • 2 TBS chili powder
  • 1 TBS chopped cilantro
  • Co-Jack cheese
  • Sour cream
  • Crushed tortilla chips
  1. Place roasted chicken into stock pot with enough water to cover; boil for 45 minutes; remove chicken meat from bones and strain stock
  2. Sauté onions and celery (until wilted) in olive oil at bottom of soup pot about 12 minutes
  3. Add tomatoes and enchilada or taco seasoning mix, cook additional 10 minutes
  4. Slowly add 1 ½ quarts stock from roasted chicken
  5. Add garlic and next 8 ingredients, bring to boil, reduce heat and continue cooking for at least 1 ½ hours
  6. Add chopped fresh cilantro about 30 minutes before serving
  7. Serve in individual bowls with cheese, sour cream, and tortilla chips available as toppings

Serves 8