White chicken love…

Alright. Almost every other week when I do my Menu Monday post, I have White Chicken Chili posted. Why? Because I have a problem. I’ll admit it, if I could marry a liquid based food, I would. There. I’ve owned up to my addiction.

It all started back in Tuscaloosa, Alabama. Home of the University of Alabama, ROLL TIDE! There was this lovely little restaurant that was tucked away in downtown that served White Chicken Chili. At first, I was appalled. Who decided that they could turn chili from lovely chunks of beef into chicken? And, who thought it should be white? I was use to deep, tomato red with spice that would light your mouth on fire. But, then, the waitress walked by me with a bowl and I caught a wiff. I haven’t been the same since.

During my tenure at UA, someone bought the lovely little restaurant and decided that white chicken chili wasn’t to be on the menu anymore. How could they? Didn’t they know that I ate that lovely dish at least twice a week. (Did I mention that it was only two dollars a bowl? As a grad student, that was dining high on the hog!)

So, a search began, high and low for that elusive recipe. The one that fit the bill of what I was craving. I got excited when Ruby Tuesday’s (Yes, the chain) started serving my chili. I had to go taste it. But, of course I was disappointed. It was never hot enough and was a thick lumpy paste. Nice try, Ruby Tuesday’s but you missed the mark.

Again, I was stuck without my desired dish. I would try recipe after recipe but something was always missing. Until I found Kristen. She’s the one that gave me the base recipe for my chili. It was close. SOOOOOO close to what I wanted. The picture is not that great because of all the wonderful steam coming off of the soup and I couldn’t let it cool to get a good pic, I WAS HUNGRY!

Tonight, I made my desired modifications and I found what I had been searching. A nice spicy and thick white chicken chili that left spice on your tongue and gave me that warm feeling all over.

Once I get the “Follow to recipe” link working, I’ll use that method! But, until then, here’s the recipe

White Chicken Chili
Adapted from the Southern Living Recipe, “White Bean Chili”

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 pound of skinless, boneless chicken breasts, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
5 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
2 (4.5-ounce) cans chopped green chiles
Garnish: fresh cilantro sprigs

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 1/2 cans of beans in a blender and one can of chilis; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 1/2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated.

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Yield: Makes 4 quarts or 10 – 12 servings. Freezes and reheats well.