White Chicken Chili

White chicken chili is a product of the 1980s, when Southwestern cuisine went all upscale and healthy -- although there are plenty of white chili recipes with cream or half-and-half. In fact, it's not all that easy to find a good "light" white bean and chicken chili recipe. Lots of the them end up tasting more like soup, with a watery broth and too much oregano. (From http://www.post-gazette.com/pg/07039/760274-34.stm)

Kansas City (not Texas) appears to have given birth to “white chili.” A recipe is first cited in print in the book Beyond Parsley: Beautiful Food (1984) by the Junior League of Kansas City, Missouri. (http://www.barrypopik.com/index.php/new_york_city/entry/white_chili_bowl_of_white/)

So if what we call Mexican is really Tex-Mex then what is real Mexican like? And what is the stuff that we call Tex-Mex? And where does Southwestern Cuisine fit into all this? (http://www.wannabetvchef.com/art6.htm)

California Cuisine might have been the beginning of the New American Cuisine in the late 70’s, however in the 80’s the trendiest cooking was that of the American Southwest. Chefs in California started this fad with Mexican cooking and it wasn’t too long that we started seeing Cal-Mex, Tex-Mex or Santa Fe style cuisine. (http://www.recipes-from-friends.com/news-letters/1980-90-recipes.htm)

This is something I make with leftover chicken meat. You could also use rotisserie chicken. Because I have a small boy who hates spicy, there are no jalapeno peppers in my version.

2 Onion?s, chopped
2 cloves Garlic?, minced
2 tbsp Olive Oil?

In heavy-bottomed soup pot or dutch oven, cook onions and garlic in oil, stirring occasionally, until onions are tender.

3 cups Chicken Stock?
2 (15 oz) cans Great Northern Beans?, drained
1 (11 oz) can white shoepeg Corn?, drained
2 tbsp lime juice
1 tsp ground Cumin?
1/2 tsp dried Oregano? leaves
1/2 tsp ground Coriander?
1/4 tsp salt

Stir in stock, beans, corn, lime juice and spices. Heat to boiling; reduce heat. Simmer uncovered 20 minutes.

2 cups cooked chicken meat, shredded or chopped
salsa verde and/or sour cream, as garnish

Stir in chicken, heat until hot. Garnish with salsa verde, sour cream or both.

adapted from p. 46 Betty Crocker Soup & Crock Pot Meals #147, January 1999

Variations

• Cooks Illustrated Version - http://www.post-gazette.com/pg/07039/760274-34.stm
• Paula Deen version with photos of steps - http://www.hotsauceblog.com/hotsaucearchives/how-to-make-white-bean-chicken-chili/
• Chef John Folse & Company - http://www.jfolse.com/recipes/soups/meat06.htm - tortillas are crumbled into the sauce to thicken it, and hominy is added in the place of beans, and milk
• Peter Kaminsky, November, 1998 Food & Wine - Award Winning Chili - http://www.foodandwine.com/recipes/award-winning-chili
• Southwest White Chili - http://www.post-gazette.com/food/20030220whitechilir9p9.asp
• Abercrombie's Southwestern White Chili - http://www.wildlandfire.com/recipes/white_chili.htm
• Ruby Tuesday's White Chicken Chili - http://www.recipezaar.com/184155
• One Crockpot, One Stovetop - http://askville.amazon.com/white-chicken-chili-recipe/AnswerViewer.do?requestId=1456532

BEANS?, Poultry?

MethodCategory?: Stovetop

GenerationX, Southwestern

Fairly Done?