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My friend Gina has made this recipe several times for gatherings always to rave reviews and I have missed the boat so to speak each time and have never gotten to try her chili.
Today, I suffer no more. I made my own batch this afternoon.
I can now join the loyal white chicken chili followers. It was indeed very, very good.
Good enough to make the blog cut of recipes. (Suffice it to say some of my meals don’t get written up!) Gina’s recipe serves a flotilla of Navy Seals so I cut my recipe down a bit to feed four. However, Gina assures us all that the leftovers can be frozen, much to the dismay of the Navy Seals who won’t be getting her leavings. You can find her original recipe here.
Without further marginally witty banter….
Gina’s White Chicken Chili
1 c diced onions
1 c diced celery
2 cloves garlic, chopped
1/4 c vegetable oil
1 pound chicken breast, cooked and diced
4 cups chicken broth (or less depending upon desired thickness of chili)
1 bay leaf
2 tablespoons diced green chilies
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp dry mustard
1/4 tsp basil
1/4 tsp Old Bay seasoning
1/8 tsp Cajun seasoning
2 cans white (northern) beans, drained (mash one can with immersion blender)
1/4 c heavy cream
Sauté onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot, add chicken, broth, bay leaf, chilies, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, salt and pepper to taste, and beans and simmer for 1 1/2 hours. Add the heavy cream and simmer for 1 hour. Garnish with sour cream.
I don’t normally photograph the ingredients but I felt so French with my mise en place (putting in place) for all my ingredients that I had to take a picture of the lineup.
Here are a few preparation shots. This is softening the garlic, onion, and celery.
Now the spices are really “in place” in the pot. It smells so good as they heat up with the garlic and onions.
Now, add the rest of the ingredients and simmer! So good on a chilly day!