Today millions of families will gather around their televisions to watch Super Bowl XLV. While we were disappointed the Chicago Bears failed to make it to Dallas, we’ll be watching when the Packers take on the Steelers. Considering chili is probably one of the most common foods served on the biggest game of the year; I decided it was appropriate to share my Game Day Chili makeover.
Last year I shared a fabulous chili recipe that I snagged attending a taping of The Oprah Show, but have since decided it was time for an update. This time we’re going white beans with chicken. Sassy kids and husband love it so I take that as good sign.
You know the drill with my recipes. I “borrow” from others and make them my own. My White Chicken Chili is a combination of a white bean chili recipe I found on Epicurious.com.
If you’re on the hunt for something different to serve the football lovers in your family and friends, this could be the dish for you. Happy Super Bowl!
White Chicken Chili
Serves 8 (have more guests? double the recipe to make more)
I find roasting the chicken on the bone with the skin provides much more flavor. If I have the time, I’ll prepare homemade chicken broth.
- 2-3 chicken breast on the bone
- 2-3 tbsp olive oil
- Rub: ground cumin, ground coriander, kosher salt and ground pepper
- 2 cups finely chopped onion
- 2 garlic cloves, grated with zester
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tbsp all purpose flour
- 4 cups low-salt chicken broth
- 1 1/2 cups fat free half and half
- 2 (4.5-ounce) cans chopped green chiles, undrained
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
- 1/2 teaspoon hot pepper sauce (optional)
- 2 teaspoons salt
- 1/2 teaspoon white pepper (optional)
- Grated Monterey Jack cheese (about 6 ounces)
- 1 cup sour cream
- Chopped fresh cilantro
- Chopped green onions
- Tortilla Chips
Preheat the oven to 350 degrees F. Place chicken breasts face down in baking dish, lightly coat both sides with olive oil, cumin, coriander, salt and pepper to season. Bake for 25 minutes or until no longer pink. Careful not to over bake or chicken will become dry. Let cool 15 minutes, shred and remove from bone with two forks.
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute.
Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes.
Add white beans, chilies, shredded chicken and remaining ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
Ladle 1 cup of chili into 8 bowls; sprinkle with variety of toppings and serve with tortilla chips.