Texas White Chili

Classic White Chili Recipe

Texas White Chili is the second recipe in our Halloween Chili Spook-Night Feast.  This chili is a family favorite, and any hungry, spooky guests that stop by our house are sure to enjoy it.  As with our Chili Con Carne, this is a wonderful dish to make ahead and freezes well to enjoy later on a cool evening.

Texas White Chili

Ingredients:

1 pound dried white beans
14 cups chicken broth
1.5 large onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tbsp vegetable oil
1, 4 oz.can chopped green chilies
2 tsp ground cumin
1 tbsp oregano
2 tsp ground coriander
1 pinch ground cloves
1 pinch cayenne pepper
1, 16 oz. bag frozen white corn
4 boneless skinless chicken breast halves, cooked and diced
Montreal Chicken seasoning (or your favorite chicken seasoning)
1 cup Monterey Jack cheese, shredded
4 green onions, thinly sliced

Directions:

Rinse beans in a colander.  Place in large soup pot and cover with water.  Allow beans to soak overnight, covered.  Drain beans the next day in a colander. (Or utilize two cans of prepared white beans, rinsed).

Combine beans, chicken broth, garlic, salt, and half of the onions in a large soup pot.  Bring to a boil.  Reduce heat, cover and simmer 1.5 hours or until beans are very tender.  Add more chicken broth as needed. (Simmer about 30 minutes if using canned white beans).

Spray oil and heat a griddle skillet.  Season chicken breast halves with Montreal Chicken seasoning.  Grill on both sides until cooked.

Chop chicken into bite-sized pieces.  If you don’t have a griddle skillet, you can prepare the chicken in your broiler, on the grill, or bake it.

Heat 1 tablespoon of vegetable oil in in a large skillet.  Add remaining onions, chilies, cumin, oregano, coriander, cloves, and cayenne pepper.  Mix thoroughly.  Cook 10 minutes.

Fold corn into mixture.

Continue cooking 12 minutes.  Combine corn mixture, bean mixture and chicken.  Simmer one-half hour.

Spoon chili into individual bowls.  Sprinkle with cheese and green onions.

Roseddy

Print

Texas White Chili

Yield: Serves 12

Texas White Chili is the second recipe in our Halloween Chili Spook-Night Feast. This chili is a family favorite, and any hungry, spooky guests that stop by our house are sure to enjoy it.

Ingredients:

1 pound dried white beans
14 cups chicken broth
1.5 large onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tbsp vegetable oil
1, 4 oz.can chopped green chilies
2 tsp ground cumin
1 tbsp oregano
2 tsp ground coriander
1 pinch ground cloves
1 pinch cayenne pepper
1, 16 oz. bag frozen white corn
4 boneless skinless chicken breast halves, cooked and diced
Montreal Chicken seasoning (or your favorite chicken seasoning)
1 cup Monterey Jack cheese, shredded
4 green onions, thinly sliced

Directions:

Rinse beans in a colander. Place in large soup pot and cover with water. Allow beans to soak overnight, covered. Drain beans the next day in a colander. (Or utilize two cans of prepared white beans, rinsed).

Combine beans, chicken broth, garlic, salt, and half of the onions in a large soup pot. Bring to a boil. Reduce heat, cover and simmer 1.5 hours or until beans are very tender. Add more chicken broth as needed. (Simmer about 30 minutes if using canned white beans).

Spray oil and heat a griddle skillet. Season chicken breast halves with Montreal Chicken seasoning. Grill on both sides until cooked. Chop chicken into bite-sized pieces. If you don't have a griddle skillet, you can prepare the chicken in your broiler, on the grill, or bake it.

Heat 1 tablespoon of vegetable oil in in a large skillet. Add remaining onions, chilies, cumin, oregano, coriander, cloves, and cayenne pepper. Mix thoroughly. Cook 10 minutes. Fold corn into mixture. Continue cooking 12 minutes. Combine corn mixture, bean mixture and chicken. Simmer one-half hour.

Spoon chili into individual bowls. Sprinkle with cheese and green onions.

Roseddy

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

  Pin It

Leave a Comment