Tuesday, February 5, 2013

White Chicken Chili

This was a huge hit on super bowl Sunday - based on a recipe I wrote in the 90s and hadn't thought about too much since then. So glad I gave it a second run!
It is important to make this a day ahead for best flavor.

2 tablespoons vegetable oil
4 cans cannellini beans, drained
1 large onion, diced large
4 cloves garlic, minced
1 teaspoon cholula, or to taste
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt, to taste
2 4-ounce cans chopped mild green chilies
Meat of one whole rotisserie chicken, skin and bones removed and meat cut into 1/2-inch pieces
2 cups chicken broth 
1/2 cup heavy cream
Garnish: chopped fresh cilantro and chives, grated sharp cheddar, sour cream, garlic bread.

Empty one of the cans of beans into a blender and puree. Set the puree aside.
In a heavy kettle, cook onion in 2 tablespoons oil over moderate heat until softened. Stir in half of the garlic, cholula, chili powder, cumin, and chilis and let cook for 2 minutes.
Add whole beans, chicken, and broth and cook mixture over moderately low heat, stirring, 20 minutes or until the mixture is hot.
Stir the remaining minced garlic, bean puree and cream into the chili and cook on low heat for ten minutes more. Adjust seasoning.
Cover and refrigerate overnight.
When ready to serve, bring up to temperature slowly. Do not let the chili boil. Garnish each bowl of chili with chopped cilantro and chives, sour cream and grated cheese. Serve with garlic bread.

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