Merrystar: “You know I don’t measure any of this, right?”
Of course! Still, this white chicken chili is one of my favorites.
It started off life as an unassuming chicken casserole, got modified for Merrystar’s use on a stovetop in Holland, and further modified here in DC. You’ll need one pot, a stovetop, and:
- 1 package boneless chicken breasts (about 1-2 lbs)
- 2 cups of chicken broth, or water and chicken bullion
- 1 big can of chickpeas
- 1 big can of cannellini beans
- 1/2 package of frozen corn
- 1 onion, diced
- 1 small can of diced green chilies (which we never seem to actually add)
- Cumin and garlic to taste
- Dice the chicken into 1-inch chunks.
- Add the onion and chicken and spices into a large soup pot on medium heat.
- Cook the chicken. Stir regularly to prevent sticking.
- Add the stock, cannellini beans, chickpeas and corn.
- Bring to a boil and then reduce heat to simmer.
- Leave on a simmer for at least 30 minutes, if not a little longer. It’s chili, you can keep it warm for a long, long time.
- Optional: add the green chilies about 5 minutes before serving.
Merrystar notes: One of the few recipes I can make completely without looking it up. In theory one is supposed to use a can of white corn (thus making it “white” chili all the way around), but I always forget to buy it. Sort of like the chilies. I like to drain/rinse the beans, but my mom doesn’t bother.
This is: brett's logjam → White Chili.