White Chili

It Doesn’t Matter if You’re Black or White

White Chili

I discovered this recipe a few years ago in my Arizona Highways “Outdoor Cooking” cookbook and it quickly became one of Madison’s favorites.  In fact, she insisted that I make this chili for her birthday dinner one year.  It’s also made appearances at several potlucks and BBQs – and all I’ve ever had to take home was the pot I brought it in.  I like serving it with homemade cornbread.

1 tbsp vegetable oil
1 small white onion, chopped
2 cloves of minced garlic
1 ½ tsp cumin
2 large chicken breasts – skinned and cooked, (I cook mine in a light coat of salt and pepper in a small pan covered with water over medium-high heat.  The chicken stays moist this way and is easier to chop.)
1 15oz can garbanzo beans, drained
1 15oz can white beans, drained
1 8oz can white corn, drained
1 8oz can yellow corn, drained
2 4oz cans chopped green chilis
2 chicken bullion cubes
1 ½ cups hot water
1 cup shredded Monterey Jack cheese

In a large stockpot over medium-high heat, cook the onion, garlic and cumin in hot oil.  Shred or chop the chicken breasts and when the onion and garlic are tender, add the chicken, beans, corn, chilis, bullion cubes and water.  Stir to combine, making sure bullion cubes are dissolved.  Cover and cook for about 30 minutes on medium-low heat – just until the flavors blend.  Just before serving, sprinkle cheese on top.