White Chili

I don’t know what possessed me, but white chili occurred to me the other day. I thought for sure I had a recipe that was well received once, and started scouring my resources for it. Of course, I couldn’t find it. And so, on to the internet I went. I found a recipe but used what I had on hand and the few ingredients I remembered when I went to the store. The result was a spicy dish (which husband said was good spicy because it masked the taste of the beans). I’d say, generally it got provisional “make again status.”

White Chili

2 c. diced onion
2 c. diced celery
5 garlic cloves
½ c. olive oil
1 lb. Chicken breast cooked and diced
4 c. chicken broth
4 c. water
1 bay leaf
1 4.5 oz can chopped green chilies
½ t. oregano
½ t. cumin
½ t. dry mustard
½ t. basil
½ t. Old Bay
¼ t. cajun spice
1/3 of a 7 oz. Can of chipolte in adobo
2 lb. Of white beans
½ c. heavy cream

Saute onion and celery and garlic in oil for about 5 minutes

In a stockpot combine chicken, broth, water, and seasonings, simmer for 1 ½ hour.

Add beans and cream and simmer for 1 hour.

Serve over rice or pasta, garnish with sour cream.