White Chicken Chili


We've had a mild winter, but colder weather is supposedly heading our way - with snow possible for tonight or tomorrow. That, of course, means a nice, savory pot of yumminess for dinner. I hadn't made this in more than a year - don't you hate it when you forget about a favorite recipe?



I can hear you now...those beans are not white, therefore, this is not truly white chicken chili. OK, you've got me there! But not only did we have these beans in the pantry, but they are heirloom beans we bought at the farmers' market in the Ferry Building in San Francisco last summer. That seemed a better choice than running to the store for navy beans who have been in bags for who-knows-how-long.


The beans weren't the only adventure-based ingredient. The corn was from our crazy run to Apple Annie's in Willcox, AZ last summer. We picked peaches and bought some of their amazing bi-color corn. Oh...no peaches in this recipe, though.

The green stuff? Spinach. It adds a special touch - plus you can assure your loved ones you are eating your veggies.

 

It pairs perfectly with corn bread. So...what are you waiting for?


White Chicken Chili

Ingredients
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, sliced
1 medium-large onion, chopped
2 cloves garlic, chopped
1 tablespoon freshly ground cumin
1 1/2 teaspoons freshly ground coriander
1 jar mild salsa verde
4 cups cooked fresh navy beans
1-2 cups bean liquor
1 cup loose-pack frozen corn
1 Chipotle chile in Adobo sauce, minced (1-2 tablespoons)
1 can (12 fluid ounces) evaporated milk
1 - 2 cups fresh spinach leaves, sliced (~1/2 bunch)
Tortilla chips (optional)

Preparation
1.   Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer to sauce pan; cover.
2.   Add onion to same saucepan. Cook, stirring occasionally, until translucent.
3.   Add garlic; cook for 30 seconds.
4.   Stir in cumin and coriander; cook for 30 seconds.
5.   Stir in salsa verde, beans, bean liquor, chipotles and corn. Cook for 10 minutes or until hot.
6.   Cut or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices in pan.
7.   Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips.
Serves
Makes 8 servings - about 1 cup each

Original recipe:
http://www.culinary.net/recipes/RecipeDetail.aspx?ID=6544&CourseName=Poultry&CourseID=28

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