White Lightning Chicken Chili!


If you have a crock pot and an hour, you can make an incredible meal. Incredible! Simple ingredients, low-key prep and very little hands on cooking. Its a hearty dish for a weeknight dinner, game day tailgate or party buffet. I made it recently for a holiday wine share at Sea Scout Base Galveston. It was a hit with the crowd there and I think you will love it! I also made my killer oatmeal pecan chocolate chip cookies. They are my family’s favorite and the wine share only left behind the crumbs. You’ll find both recipes below, enjoy!  #fullbelliesbigsmiles

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White Lightning Chicken Chili

Servings: 4-6

2 (14.5-ounce) cans white beans, rinsed and drained

4 cups low sodium chicken broth, divided

1 tablespoon vegetable oil

1 large yellow onion, diced

1 jalapeño pepper, seeded and minced (keep the seeds for more heat)

2 medium poblano peppers, seeded and diced (keep the sees for more heat)

4 garlic cloves, minced

1 tablespoon ground cumin

1 teaspoon ancho chili powder

Salt

1 rotisserie chicken, skin removed and shredded (about 4 cups)

3/4 cup frozen corn

1/4 cup fresh chopped cilantro

1 tablespoon fresh lime juice, from one lime, plus more to taste

Optional For Serving:

Sour cream

Shredded cheese

Fritos or tortilla chips

Lime wedges

Avocado slices

In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.

Add the vegetable oil to a large Dutch oven and heat it over medium heat. Dump in the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin and ancho chili powder and continue to cook, stirring frequently, for 1minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. (The broth will be somewhat soupy — that’s how it is supposed to be. It thickens the longer it sits).

Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, cheese, avocado and lime wedges.

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Oatmeal Pecan Chocolate Chip Cookies

2 sticks (1 cup) butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
3 cups uncooked regular oats
1 (11.5-ounce) package semisweet chocolate mini morsels
1 cup pecan pieces
Preheat oven to350º.

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
Combine flour, baking soda, and salt; add to butter mixture, mixing well. Stir in oats, morsels and pecans. Drop by rounded tablespoonfuls (or use a cookie scoop) onto Silpat-lined baking sheets.

Baking at 350º for 9 minutes until golden. Cool slightly on baking sheets; transfer to wire racks to cool completely. Makes 5 dozen.

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