October 17, 2010

Autumn's White Chicken Chili

The secret to this incredible chile is to start with one of those rotisserie chickens from Sam's Club or Meijer (or whatever your favorite grocer may be). 

Chop up the chicken into small bite–size chunks of chicken. Chop up some celery, carrots, and onions. Chop up as much as you think you will like. You know what you expect. We usually use about half of a stalk of celery. We also chop about a half–pound of carrots, about four or five. Then, we chopped a whole white onion because we like to cook with onions. Open your 28 oz. of Italian stewed tomatoes. Drain your beans, about 28 oz. 

Melt a half-stick of unsalted butter in a pan, add the chopped up chicken and half of the chopped onions. After the chicken browns a bit, strain the tomato juice into the pan, then chop the tomatoes so they're less chunky. Add the chopped celery, carrots, and rest of the onions. Next, add equal parts chicken broth and cream, plus a can or so of water. Add the Italian stewed tomatoes (remember, they're chopped), and 28 oz. drained northern beans. 

To keep it spicy: one tsp cayenne pepper and two tsp cumin. Add one tsp of ground oregano. Mix it often. Let it all boil for a bit and enjoy!

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