17 December, 2012

White Chili (recipe roundup)

Anyone have the White Chili recipe from 6th Floor Christmas luncheon in 1993 or 1994? In the mean time, this post contains two other recipes we may choose to adapt.

  • Holly Clegg's White Chili - A Trim & Terrific Louisiana Kitchen (1993)

  • Karen G's Alabama White Chili 

Holly Clegg's White Chili ingredients
Makes 8 to 10 servings at 230 calories each
No-stick cooking spray
1 Tbsp olive oil
2-lbs boneless, skinless chicken breasts, diced
1 onion, chopped
4 cloves garlic, minced
2 (14.5-oz) cans no-salt-added whole tomatoes, undrained and coarsely chopped
2 (14.5-oz) cans no-salt-added chicken broth
2 (4-oz) cans chopped green chiles
1 tsp dried oregano
1/2 tsp ground cumin
2 (11-oz) cans cannellini beans, drained

For finishing
3 Tbsp fresh lime juice
1/4 tsp pepper

For serving:
1/2 cup shredded reduced-fat Monterey Jack cheese
Salsa (optional)

Holly Clegg's White Chili Directions
Get ready
Assemble ingredients and equipment.

Cook chicken
Coat a large pot with no-stick cooking spray; add olive oil. Cook diced chicken breasts, stirring until done. Remove chicken from pan and set aside.

Sauté aromatics and build base
Add onion and garlic to pan and sauté until tender. Stir in next five (5) ingredients (tomatoes through ground cumin) and bring to a boil; simmer for twenty (20) minutes.

Finish and serve
Add chicken and beans; cook until heated.

Stir in lime juice and pepper. Ladle into bowls and top with the cheese and then, salsa, if using. Serve warm.

Holly Clegg's White Chili Notes

I found the following recipe crediting Karen G from Eutaw, AL, handwritten on a piece of paper, in a second-hand cookbook I purchased online. 

Karen G's Alabama White Chili ingredients
Makes 20 (1 cup) servings at 169 calories each
2-lbs dried Great Northern Beans, sorted and rinsed
1.5 cups diced onions
1 Tbsp cooking oil
4.5-quarts Fat-Free Reduced Sodium Chicken Broth
2 garlic cloves, minced
8 boneless, skinless chicken breast halves, cubed
1 Tbsp ground oregano
2 Tbsp ground cumin
1.5 tsp Seasoned Salt
0.5 tsp cayenne pepper
2 (4-oz) cans chopped green chilies

Karen G's Alabama White Chili Directions
Get ready
Assemble ingredients and equipment.

Quick-soak beans
Place beans in a saucepan; cover with water and bring to a boil for two (2) minutes. Remove from heat and soak for one (1) hour; then, drain and rinse.

Sauté aromatics and build base
In a 5-quart Dutch oven, sauté onion in the oil for one (1) minute. Then, add the beans, broth and garlic and bring to a boil. Reduce heat and simmer for two (2) hours.

Season and bake chicken
Coat chicken with remaining seasonings. Place in (15- x 10- x 1-inch) baking dish and bake at 350ºF until juices run clear, about fifteen (15) minutes; then add to beans.

Simmer and serve
Stir in green chilies; simmer for ninety (90) minutes to two (2) hours.

Karen G's Alabama White Chili Notes
  • I found Karen G's recipe, handwritten on a piece of paper with her name and address, in a second-hand cookbook purchased online.

Page Last Modified 18 June 2016

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