For years I've searched for a really good white chili. Finally last Christmas, one of my good friends (who apparently had been holding out on me) brought a crock pot full of the stuff to our office potluck. I'm miffed that she hadn't shared it sooner, but I shouldn't have been surprised since I'm still trying to finagle the recipe for her rhubarb meringue squares from her. I seem to attract this type of friend, which is ironic given my propensity for publishing my recipe stockpile on the Internets where THE ENTIRE WORLD can see them. Another friend's mom makes the most incredible date nut bread I've ever tasted. I asked for the recipe and was flat out refused. I even volunteered to sign a contract stating that I would never share the recipe with another living soul and I would never publish it. I told them I would have it notarized-it's that good. I still don't have that recipe.
Back to the chili. When my friend gave me this recipe, I rushed home after the potluck ready to make it that same night. I somehow skipped over the part where it mentions that this serves 20 hungry adults. I also misread how many cans of bean are used, so I was left with a watery mess that was nothing like the soup she made. I have no reason to cook soup for 20, so I made a few changes to the original and like my version even better.
Amy's White Chicken Chili
2 16 oz. cans of cannelini beans, drained and rinsed
1 store bought rotisserie chicken, meat picked off and cut into cubes (Either that or roast your own chicken. Using cooked boneless/skinless breasts results in meat that's too dry.)
3 C chicken broth, low sodium
1 C shredded Monterey Jack cheese
4 oz. can diced green chiles
1/2 to 1 jalapeno finely minced (depends on your heat tolerance)
8 oz. Daisy sour cream
1 small onion, minced
1 large clove garlic, pressed
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp white pepper
Saute the onion, garlic and jalapeno in a tablespoon of canola oil until onions are translucent. Combine all ingredients in a large pot, bring to a simmer. Allow to simmer for a half hour then serve. Great when topped with a bit of sour cream, extra minced jalapenos and tortilla strips. If you prefer a thicker soup, you can puree one of the cans of beans before adding to the pot. That would be a good way to get your kids to eat this if they don't like beans. I've known about that trick a long time before Jessica Seinfeld used it.
