So nice I made it twice.. in a week!
TL;DR – Recipe here
White Chicken Chili is having a major moment in the blog-osphere. It seems everyone is making this, but for good reason – it is EASY, rich yet light, and damn tasty, if I do say so myself.
I’ve seen various recipes all over. However, many soups are in large format.. Also, as we saw in my earlier rant, I am a big fan of limited ingredients. It makes cooking for one or two SO much easier. Not to mention, it doesn’t over-complicate a dish! Another selling point for this – it only uses one pot! This is major if you are like me, and live in a teeny tiny studio with a teeny tiny kitchen (with no dishwasher). hashtag: SF life
This chicken chili is on the lighter side, and gluten-free, if that is something you are after. Rather than thickening with flour, I used hominy. To make things easier, I used canned ready-to-eat white hominy. I chose white because it has a stronger corn flavour, and to keep it in line with the white theme. Hominy, very simply put, is corn kernels that were soaked in a lime mineral bath, and then washed to remove the solution and hulls. Hominy is also used to make corn tortillas – if you like corn tortillas, you will like the flavour of hominy. I told my boyfriend they kind of reminded me of corn nuts (lol!) and he was sold. The Kitchn, another food blog I very much enjoy, has a great article on hominy here.
I used a secret ingredient that really amplified the dish – Tequila!
I added two shots prior to simmering. This is totally optional, but obviously I did because.. yeah. I used Dulce Vida Tequila from Austin. Not only is it good stuff (always cook with whatever booze you would drink yourself!), and bonus points from being from Texas (#twinsies), but I was able to buy a tiny bottle (50 mL) for this. I am not a regular tequila drinker, so the 50 mLs help make it cost-effective if you prefer not to drink at all, or are like me and don’t normally drink a certain spirit called for in a recipe. Again, 100% optional/
What is so great about this chicken chili is that it is extremely versatile.
You can add whatever you want. I had an extra proscuitto + arugula sausage in my fridge, so I added that, and it was delicious. If you want to follow suit, cook the second meat after you remove the chicken and before you cook the vegetables & garlic. If you want to make it with leftovers for the next day – up the chicken to 1 pound, use the entire can of hominy/white beans, and up the Chicken Broth to 2 cups.
this is my favourite go-to chili powder. Bonus points for being from SF, but it really elevates the flavours in the chicken chili. Ingredients include: paprika, cumin, cayenne pepper, garlic, parsley, oregano, and black pepper… aka all good things.
You can also top it with whatever you like!
I topped mine with Greek yogurt (my favourite sour cream sub), salsa, avocado, and cheese, and served it with some blue corn tortilla chips! These by Casa Sanchez are my favourite – they have quinoa, flax, and maca, and I love that they are unsalted so I can season them how I like! I love a little Lava Salt, black pepper, and lime juice. This is also the perfect opportunity to top with my greenz! The options are honestly endless.
White Chicken Chili
– 1/2 pound of chicken breast
– Chili Powder
– Olive Oil
– 1 green pepper
– 1/2 Cup White Hominy
– 1/2 Cup White Beans
– 2 Cups of Chicken Broth (Divided in two portions)
– 1-2 shots of Tequila
:: In ratio ::
2 parts chicken : 1 part vegetable : 1 part hominy : 1 part beans : 3 parts chicken broth
spices / greens / tequila according to taste
- Season chicken with salt, pepper, and chili powder.
- Coat medium sauce pan with oil and brown the chicken over medium-high heat. Meanwhile, while chicken is browning, throw a small shallot and a clove of garlic in food processor or blender. After about 5-7 minutes, remove the chicken and shred. It is okay if it is not cooked all the way through.
- Lower heat to medium, add a drizzle of oil and add diced green pepper with about 3/4 of the garlic + shallot mixture and cook for 2 minutes. During those two minutes, process/blend the hominy with what is left over from the garlic & shallots, and one part of the chicken broth.
- Add white beans and shredded chicken, and cook for an additional minute.
- Add hominy mixture and stir with a wooden spoon until well mixed
- Add in as much chicken broth as you would like. This will liquefy it, so it is a personal preference for texture.
- Optional: Add in a shot or two of tequila. And hell, take one yourself.
- Let simmer for 15 minutes and season to liking.
- Optional: Add in spinach and kale and simmer for an additional 5 minutes. The greens will shrink a lot when heated so feel free to go heavy on them!
- Serve in bowls and top with whatever you would like!
Enjoy! If you make this, I would LOVE to see! Post it on Instagram, tag or mention me @shannonsilver and use the hashtag #champagnefordinner
Any recipes you would like to see scaled down to two? What are some of your favourite chilis? Any fun secret ingredients? I have a short rib + bacon one up my sleeve I am dying to try – sounds like a weekend plan to me!