WHITE CHICKEN CHILI WITH CILANTRO AND LIME
{serves 6-8}
2 Tbl olive oil
1&1/2 to 2 cups yellow onion, chopped
5 cloves garlic, chopped
3 tsp dried oregano
2 tsp ground cumin
1 tsp powdered ginger
3 cups+ chicken stock
1/2 cup dry white wine like Chardonnay (optional)
1 bay leaf, broken in half
3 cups cooked, shredded chicken
3 cans white beans of your choice, drained
3 jalapeno peppers, minced
3 cups fresh grated Monterey Jack cheese
1/2 tsp coarsely ground pepper
salt
3 Tbl cilantro, finely chopped (plus more for topping)
3 Tbl fresh squeezed lime juice
Heat olive oil in a large, heavy-bottomed pot or Dutch oven (around 5-6qts). Add onion and sauté over medium heat until they're softened and lightly browned. Add garlic oregano, cumin, and ginger, cooking for one more minute. Stir continuously so the garlic doesn't burn! Add stock, wine (if using) and bay leaf. Cook uncovered over medium heat until somewhat reduced (5-6 minutes). Add chicken, beans, and jalapenos. Simmer uncovered for ten minutes, stirring occasionally. Over low heat add a little cheese at a time, stirring until melted. Add pepper, and taste for salt; add if needed. Stir in fresh lime juice and chopped cilantro. Simmer for 5 minutes. Remove bay leaf and serve!
Garnish with fresh chopped tomatoes, green onion, shredded cheese, sour cream, or sliced avocado.
-shortcuts if you must-
Use store-bought chicken stock in place of homemade stock.
Use rings of jarred jalapenos instead of chopped fresh.
Use jarred chopped garlic instead of fresh chopped.
Use deli rotisserie chicken instead of made-at-home chicken.
-begging you please-
Use fresh squeezed lime juice and not bottled lime juice.
Grate fresh Monterey Jack cheese and do not get a bag of pre-shredded.
Baked Tortilla Triangles
Small flour tortillas
Olive oil
Salt
Pepper
Chili Powder
Garlic Powder
Brush both sides of the tortillas with olive oil. Use a pizza cutter to cut tortillas into quarters making triangles. Sprinkle them with salt, pepper, chili powder and garlic powder. Bake on baking sheet at 400⁰F for 8-10 minutes, until they puff up and look crispy. Serve on the side of white chicken chili.
