Chili Blanco

Remember when White Chicken Chili was all trendy in the 90′s? Is it vintage yet to bring it back? Cause I just did. I needed something different from the usual red chili I guess. Vintage or not, it was really good. 

I adapted this from the Neiman Marcus Chili Blanco Recipe. I say adapted because when I searched online for the recipe, it was hard to find and every recipe was a little different. Truly is vintage. I settled for a recipe that must have been translated from a different language, because it was confusing and used words like guste. I did my best. I also added carrots and celery because I love the flavor. And left out the oregano because I have bad memories with oregano (it involves elementary school pizza).

So, here is what I could read/came up with:
Chili Blanco:
1lb dry great northern beans
2lbs chicken breast
1tbsp olive oil
1 chopped onion
4 chopped garlic cloves
2 cans mild green chilies 4 oz
2 tsp cumin
1/4 tsp cayenne pepper
6 cups chicken broth
1 cup Monterrey jack Cheese (plus more for garnish)
1 bunch carrots
1 bunch celery
1 1/2  tsp dried oregano
Monterrey Jack Cheese
-Rinse beans and place in heavy large pot, add water and soak overnight.
-Place chicken in large heavy saucepan. Add cold water, cover and bring to a simmer. Cook for about 15 minutes or until just tender. Drain and cool. Cut chicken into cubes.
-Drain beans, and set aside. 
-Heat oil in the large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes. Add beans, chopped carrots and celery. Add chicken broth and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Lastly add one cup of shredded cheese to chili and stir until cheese melts. Season to taste with salt and pepper.
-Garnish with shredded cheese and cilantro.

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