Andersons Sidewalk Cafe White Chicken Chili Recipe 45 Food

WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
• Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
• Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

ANDERSONS SIDEWALK CAFE WHITE CHICKEN CHILI RECIPE - (4/5)

Steps:

• Place chicken in large, saucepan and cover with cold water. Ad a little celery, onion, salt and pepper to the water to make a mild stock. Cook until tender, around 10 mins. Drain and cool, reserving stock. Shred chicken. Drain beans. heath oil in large pot over medium-high heat. Add onions and saute until translucent, about 15 mins. Stir in garlic, chilies, cumin, oregano, cayenne and salt; saute 2 more minutes. Add beans and chicken stock. Brin to a boil. Cook, stirring occassionally, about an hour. Add chicken and 1/12 cups of cheese and reheat well. Serve with cheese, sour cream, salsa and jalapenos (if desired).

THE BEST WHITE CHICKEN CHILI

Steps:

• In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
• Bring to a boil.
• Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
• Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
• Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
• Bring to a boil.
• Simmer until thoroughly heated, about 45 minutes.
• To serve, ladle into soup bowls and sprinkle cheese on top.
• Refrigerate any leftovers; this chili is usually even better heated up the next day.