Saturday, February 16, 2013

White Chicken Chili

I have been a little hesitant to post this one, since I modify it here and there, and it seems to change quite a bit.

White Chicken Chili

3 pounds chicken breast, cut into small pieces
3 tablespoons margarine
1 pound navy or great northern beans, soaked and boiled until soft
1 1/2 pints heavy cream or half and half
3 pound tub of sour cream (I use fat free)
3 cups mozerella cheese plus 1 cup divided
corn chips for crumbling or dipping

2-4 tsp Tony Chachere's Cajun Seasoning, to taste
4 tsp garlic powder
1/4 tsp red pepper
4 tsp cumin
2 tsp oregano
2 tsp cilantro

I usually start this meal early in the day or the night before, since I have to either soak my beans overnight or do the fast soak/boil method.  Once my beans are cooked, or on their way to being cooked, I start on the rest of it.  Once the beans are done, I drain them of their cook water and return them to my big silver stock pot.  I cook my chicken in the margarine and Cajun seasoning until it is cooked through.  I then transfer the chicken to the pot with the drained beans, adding the sour cream and stirring until everything is thoroughly mixed.  I put the remaining spices into my Magic Bullet (Christmas present that I am absolutely in love with!) with one half pint of the whipping cream and process it until the spices are thoroughly mixed, but before the cream begins to thicken (just a few seconds).  I then transfer this mixture to the pot, adding the remainder of the cream as well.  Once everything is mixed and starts to heat through, I add the 3 cups of cheese to the pot, and stir and heat all of it until it begins to bubble slightly.  At that point, I remove dinner from the heat and serve it with a little cheese sprinkled on top (the reserve cheese) and crushed corn chips, which the kids stir into their bowls.  What little is left for leftovers actually disappears the following day.

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