I was 13 when I entered my first contest. At my mom’s urging, I made up a batch of blueberry muffins to enter in our county fair’s baking contest. I had no expectation of winning anything. In fact, I’d gained a reputation with my family as being a lousy cook. My family joked often about my foibles in the kitchen, especially when making mac and cheese and green bean casserole. Who can mess up those two dishes?! (Why me, of course :0) So you can imagine my shock when I was awarded Grand Champion Reserve for my blueberry muffins.
Many years later, I entered my second cooking contest—an office chili cookoff. I whipped up a batch of white chicken chili, one I’d made often for my family. To my surprise, I won the chili cookoff. Okay, just to keep it real, the cookoff consisted of 10 chili entries at most, so it was a small contest. But I was tickled nonetheless.
This white chicken chili is a favorite with my family and friends. I’ve probably made this one more than any other recipe. In fact, I usually stock my pantry and freezer with all the ingredients for this recipe so I can make it at a moment’s notice.
Quick and easy, this chili makes a great weeknight dinner. And if you have leftover soup, you’re in for a treat the next day as the chili’s flavors intensify in the fridge overnight.
Juliet’s White Chicken Chili
- 2 ½ TBSP olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno, seeded & chopped (optional, spicy!)
- 1 lb. boneless, skinless chicken breast, cut in small pieces
- 1 (7-8 oz) can chopped green chiles
- 1 tsp dried thyme
- 2 tsp cumin
- 1 to 2 TBSP flour
- 3 (14 oz.) cans chicken broth
- Green Pepper Tabasco Sauce (several drops, to taste)
- 2 (15 oz) cans great northern white beans (drained)
- Shredded Monterrey Jack cheese, sour cream, chopped onion, and/or tortilla chips as toppings
(1) Heat 2 TBSP olive oil in large stockpot over medium high heat until hot. Add onions, garlic, and jalapeno; saute until softened, about 3-4 minutes. Add chicken, and cook until done.
(2) Add remaining ½ TBPS olive oil, green chiles, thyme, cumin, and flour. Cook for about 1 minute until mixture is thick. Add chicken broth, Tabasco sauce, and beans. Bring to a boil then simmer on low heat for at least 30 minutes. Serve with suggested toppings and with tortillas or cornbread. Makes about 6 servings.