Saturday, May 24, 2008

White Chicken Chili

This recipe comes to us from the Great White North. My sister, Patty, who lives in Ottawa, sent it to me. I think her email says it all! Thanx Pat!!!

Thought you might like to try a new recipe that I just tried - it was a big hit here. Good, easy, makes a big batch, and freezes well - my kind of recipe!

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
¼ cup oil
4 cups cooked chopped chicken (or meat from one rotisserie chicken)
8 cups chicken broth (or 8 cups water mixed with 4 tbsp. chicken base)
1 bay leaf
1 can (4 oz.) chopped green chilies
½ tsp. oregano
½ tsp. cumin
½ tsp. dry mustard
½ tsp. basil
½ tsp. Old Bay
¼ tsp. Cajun seasoning
1 tbsp. chipotle peppers in adobo sauce, minced
3 cans white kidney beans, drained and rinsed
½ cup heavy cream (or 2% canned evaporated milk)

In large stockpot, saute onions, garlic and celery until tender, about 10 minutes. Add chicken, broth, and all spices. Simmer for 1 ½ hours. Add beans and cream and simmer until heated through.

Tip from Patty:
For the chipotle peppers in adobo sauce: I usually just buy a small can, chop it all up and freeze it in one tbs blobs. It's good in all kinds of chilis. I think for a substitution you could use anything that has a little heat and is a little smoky tasting. I've used a little Tabasco and some bottled adobo barbecue sauce and it turned out fine. Alternately you could just leave out the chipotle and add a little more Cajun seasoning and Old Bay - I think that would be fine too.

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