Rebeccas Favorite White Chili With Chicken 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.

WHITE CHICKEN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
• In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
• Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.

REBECCA'S FAVORITE WHITE CHILI WITH CHICKEN

Steps:

• Heat oil. Saute onion, garlic, jalapeno & chicken until vegetables are soft. Add remaining ingredients & simmer uncovered 15 minutes, stirring occasionally.
• Sprinkle on cornmeal to thicken. If it over thickens, add water or broth. Cook 5 minute Taste for seasoning. Stir in cream & serve. Garnish with scallions & cheese.

WHITE CHICKEN CHILI-BEST EVER

Steps:

• In a large pot, saute onions about 5 minutes in olive oil.
• Add garlic, chilies, broth and beans. Stir.
• Add chicken, stir in remaining spices and hot sauce.
• Heat to a boil and simmer 1 hour before serving.
• Can be made on the stove or in a crockpot.

RED CHILE CHICKEN CHILAQUILES

Steps:

• To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
• Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
• In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
• To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
• Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.