It’s not even terribly cold out, but it’s grey and gloomy, so I’m happy that I have a crockpot full of white chicken chili bubbling away at home. Here’s how you make it.
White Chicken Chili
- 1 recipe chicken stock or a few quarts prepared stock
(sort of time-consuming but easy: just fill a big stock pot with water, a couple of quartered onions, several cloves of garlic, whatever other vegetables you have around like celery and carrots, some peppercorns and bay leaves, and one package of bone-in chicken parts. Simmer for 45 minutes or so, then remove the chicken and separate it from the bones. Put the bones back in and reserve the chicken for later. Simmer for several more hours, strain, chill, skim the fat, and you’re done.)
- 1 bag of white beans, like Great Northerns or navy or whatever you like. A bag is a pound or so, I guess.
- 1 can green chiles, diced
- 1 jalapeño pepper, diced (or more if you like it hotter)
- a cup or so of corn
- a couple of teaspoons of cumin
- a healthy sprinkle of cayenne pepper
- salt to taste
- reserved chicken from stock-making, or about half a pound of cooked chicken, diced
- Toppings of your choice: I like smooshed up tortilla chips, sour cream, salsa, cilantro, and cheese
- Sort through the beans to pick out any little stones or other crap. Soak the beans overnight. Discard soak water.
- Add stock, beans, chiles (green and jalapeño), corn, cumin, cayenne, and salt to a slow-cooker. Cook on low all day.
- Add chicken and adjust seasonings as necessary. Serve in big bowls with lots of room for toppings. This freezes well and is good as leftovers, too.