White Chicken Chili
By Chef Kendra
1 pound white meat, cut into bite sized pieces
2 15 oz cans navy beans, one can drained
2 cups chicken broth
1 cup Mexican Green Salsa, from a jar or can
1/2 can of water (from empty bean can)
1 1/2 cup Corn kernels
7 ounce can Roasted green chilies
½ onion, diced
3 Cloves garlic, minced
4 Tablespoons vegetable oil, divided
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon coriander seed
1/4 teaspoon cumin
1/4 teaspoon black pepper
In a large pot over medium low heat add oil. Lightly salt chicken and add to pot. Stir and cook chicken until it’s done. Remove chicken to a plate and set aside.
Add the rest of the oil to the pot and add onions and cook until almost soft, add garlic and continue until garlic and onion are soft.
Add all other ingredients to the pot, including chicken and stir well.
Raise the heat and bring chili to a boil. Once the chili starts to boil reduce heat to low and cook, uncovered for 30 minutes. Serve with sour cream, cilantro, salsa, and a Mexican cheese blend if you like. Also, beer. Enjoy.
Time for the nfl playoffs, son!
Playoff?? Yup. It’s time we got down to some real football action. I have two teams, the Detroit Lions, who will be watching the playoffs at home with most of us, and the Pittsburgh Steelers who managed to slide into the playoffs by the skin of their teeth this year!
So that means only one thing! Snacks and Football Party Foods.
Now to keep it real it if neither of my boys made to the playoffs I’d still watch and I would still serve up some ridiculously delicious football eats.
I’m focusing all January, leading up to the Superbowl to Football Party friendly videos and recipes. We’re going to get this party started with some White Chicken Chili.