Sunday, January 18, 2009

White Chili

My mother gave me this recipe (but I think Betty Crocker gave it to her). Try it on football Sundays, cold weekday nights, and as a nice alternative to tired old red bean and beef chili.

White Chili à la Kathryn


-- 1 large onion, chopped
-- 2 cloves garlic, minced

-- 1 heaping T. chili powder
-- 1 T. cumin
-- 1 T. Italian seasoning (or, a mixture of basil and oregano - this is not needed if you are using well-seasoned chicken breasts)

-- 4 cups chicken broth
-- 4 cups cooked chicken, diced (I cook 2 large chicken breasts and heavily season them with my favorite poultry seasoning from Trader Joe's. You can also use a rotisserie chicken.)
-- 2 16 oz. cans Great Northern Beans (or the large 40 oz. can)

-- 1 can hominy (you can find this in the canned corn section in the grocery store and it's PICTURED!, so you'll be able to find it - visuals are good)
-- 1 can (any size) diced tomatoes of your choice
--1/4 cup chopped cilantro

Cook chicken; set aside. Saute onion and garlic in oil until soft. Add spices and stir until fragrant. Add broth and bring to a simmer. Then add chicken, beans, hominy, and tomatoes and simmer for 45 minutes. Add cilantro and correct seasoning, if needed. I add a bit of salt and pepper.
If you like it hot (like Matt), doctor it up as you see fit.

Serve with shredded cheddar cheese, additional cilantro, a dollop of sour cream, and tortilla chips.

Makes about six servings.


  1. Hominy is an "all natural, unique product". HA; that says nothing (taken from the brand's website). It's basically a treated corn product that adds a little somethin' somethin' to the chili. You could just as well use canned corn, though.

  2. Nawh, nawh, nawh. Disregard that prelude that Kathryn wrote re. Betty. This recipe is an amalgam of several. I wanted to develop something not too spicy or acidic so that gutsy girl could enjoy chili too, and without the beef, since that bothers her as well. Mom