Subj : Back 2 Skool Dinners - 09
To   : All
From : Dave Drum
Date : Tue Sep 10 2024 07:59 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: White Chicken Chilli
Categories: Poultry, Chilies, Beans, Vegetables, Herbs
     Yield: 5 servings

     2 tb Olive oil
     1 lg Yellow onion; chopped
     1 lg Jalapeno pepper; seeded,
          - ribs removed, fine chopped
     2 tb Minced garlic
     1 ts Dried oregano
     1 ts Ground cumin
   1/2 ts Sweet paprika or chilli
          - spice mix
       pn Cayenne pepper; to taste
     1 ts Kosher salt, more to taste
          Fresh cracked black pepper
     4 c  Chicken broth
    30 oz (2 cans) cannellini beans;
          - rinsed, drained
     8 oz (2 cans) diced green
          - chilies
     3 c  Cooked shredded chicken
     1 c  Corn kernels
   1/2    Lime
          +=PLUS=+
          Lime wedges; to serve

MMMMM-----------------------TOPPINGS (OPT----------------------------
          Shredded Cheddar or Monterey
          - Jack cheese
          Pickled jalapeno slices
          Diced avocado
          Sour cream
          Chopped fresh cilantro
          Crushed tortilla chips, to
          - serve (opt)

 In a large Dutch oven or pot, heat the olive oil over
 medium heat. Add the onion and jalapeño and cook,
 stirring often, until the onions are tender, about 6
 minutes. Add the garlic, oregano, cumin, paprika,
 cayenne, salt and a few grinds of black pepper, and cook
 for 1 minute, until fragrant.

 Add the chicken broth, cannellini beans and diced green
 chiles with their liquid; bring to a boil over
 medium-high heat. Lower the heat and simmer, stirring
 occasionally, until the broth has reduced by about half,
 18 to 20 minutes. Off the heat, use a wooden spoon to
 mash some of the beans against the side of the pot.
 Continue mashing the beans until the broth is noticeably
 thicker.

 Return the pot to medium, stir in the chicken and corn,
 and cook until heated through, about 3 minutes. Juice
 the lime half over the pot, then taste for seasonings
 and add more salt, black pepper, and cayenne, if
 desired.

 Serve the chilli in bowls topped as you like with a lime
 wedge, shredded cheese, pickled jalapenos, diced
 avocado, sour cream, chopped fresh cilantro, and/or
 crushed tortilla chips.

 By: Lidey Heuck

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... I love being over 50. Learn something new every day & forget 5 others.
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