White Chicken Chili©
By Arlene Wright-Correll
At Home Farm Herbery we have tons of great recipes that over the years we have made. We have special ones for the late fall and for during the winter especially when we just want to sit out the snowy days. Nothing is better than coming in and having a bowl of this.
When we lived in the North Country of New York and we had 5 children living at home we kept a pot of this perking on the stove many a night. The winters were hard and very, very long.
White Chicken Chili
1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breast tenders
1 medium onion, chopped (In the winter we use ½ cup of our dried minced onions)
1 clove garlic, chopped
1 tablespoon ground cumin
1 1/2 teaspoons coriander
1 to 1 1/2 cups mild salsa Verde
1 can (15 ounces) cannelloni beans, drained
1 can (15 ounces) pinto beans, drained
1 cup water
1/2 cup frozen corn
1 can (12 fluid ounces) evaporated low-fat 2-percent milk
1 cup fresh spinach leaves (In the winter we use ½ cup of our dried spinach flakes)
Baked tortilla chips and light sour cream for serving, optional
We heated the oil in large saucepan over medium-high heat.
Add chicken, and cook on each side until golden.
Transfer to plate and cover loosely with foil.
Add onion to same saucepan, and cook, stirring occasionally, until translucent.
Add garlic and cook for an additional 30 seconds.
Stir in cumin and coriander, and cook for 30 seconds longer.
Stir in salsa Verde, beans, water and corn. Cook for an additional 10 minutes, or until chili is hot.
Cut or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate.
Stir in evaporated milk and spinach, and continue cooking just until chili is heated through and spinach is slightly wilted, about 3 to 5 minutes.
Serve topped with crumbled tortilla chips and a dollop of sour cream. This recipe yields 8 servings.
Tread the earth lightly and in the meantime may the Creative Force be with you.
Arlene at Home Farm Herbery LLC