Is there anything more heartwarming than a big bowl of spicy red hot chili on one of those bone chilling winter nights. No matter how much you love spicy red chili, ever wish you had an equally good or even better alternative just to mix things up? This recipe is for you!
Not only will you be amazed how great it tastes and how satisfying Nancy’s White Chili is but you won’t believe how easy it is to assemble and make. It's incredibly quick. In fact, Ingredients are mostly pre-cooked or canned, assembled and quick simmered in one pot. Not only can it be made well ahead, it actually gets better overnight.
Except for proportions, core ingredients commonly used to make white chili are relatively standard; cubed cooked chicken, white beans, chicken broth, canned chilies, cheese, sour cream, cumin, cayenne, etc. Nancy eliminates heavy cream and uses shredded cheddar for creaminess and thickening with added flavors as a bonus. Bring smiles to your table.
Note: Nancy’s dad was a chef in a variety of Italian restaurants in Boston. She learned to cook from one of the best.
Step1
Step 2
Step 3
Step 1: In a large pot, sauté scallions or medium onion until translucent.
Step 2: Stir in chicken broth and all other step 2 ingredients. Bring to a light boil and lightly simmer uncovered for about 20 minutes. Stir frequently.
Step 3: Add sour cream and shredded cheeses. Stir until melted and all ingredients are well combined. Turn off heat…white chili is ready!
Serve with optional tortilla strips and top with a dollop of sour cream or plain Geek yogurt.