White Chicken Chili - A la Mama!

So, this is a recipe I'll keep forever. You know this dishes your mom makes growing up that just TASTES like home and all those memories you have of it? This is it for me. Nick loves it and grew up with a similar recipe from his mom- so its a sentimental dish for both of us. And what better way to kick off the season premiere of 24???!!!

The List:

- It calls for 4 cups of cooked chicken, i buy about 1.5 pounds and boil, then shred it

- 4 cans of canellini beans rinsed and rained, or 1 lb dried

- 6 cups of chicken stock

-2 onions, chopped

- 3 cloves of garlic, minced

- 1 bag of white frozen corn

- 1 tsp Olive Oil

- 2 4oz cans of diced green chiles

- 2 tsp Cumin

- 1.5 tsp Oregano

- The juice of 2 limes

- Shredded jack or cheddar cheese for sprinkling

- We like to add oyster crackers, but you could do cornbread or any dipper you like!

So, there are many ways to approach this. You could slow cook, but it isn't necessary. If you are using dried beans, go ahead and soak them overnight. In the morning, drain them, cover with new water in a soup pot, bring to a boil, then reduce heat and simmer 40-50 minutes until beans are soft.

If you are going to boil your own chicken- here is the "Technical" method- but do whatever you like! I cover mine in about 2 inches of water, or more. I bring them to a boil, then reduce the heat, and allow to simmer 15 minutes. Remove from heat, drain, and allow them to cool before shredding. You don't have to let them cool, but your asking for a chicken steam facial if you don't.

With all that aside, here's what you do!

The Process

1. Combine broth, beans, and ONE of the chopped onions in a large soup pot. Bring to a boil, reduce heat, and simmer for 2-3 hours until beans are very soft. Monitor the soup, you may need to add some chicken broth if it starts drying out.

2. Add lime juice and corn to the pot after it has cooked for the amount of time above.

3. In a skillet, heat oil over medium-high heat and cook the onions until translucent, about 5-7 minutes.

4. Add chile peppers to the skillet as well as the cumin and salt. Mix well.

5. Add chile and onions to the main pot as well as the shredded boiled chicken (or your pre-cooked diced chicken!)

6. Stir them in well, and allow the chili to cook/simmer for another hour to combine flavors.

It should cook down to something like this!

You can either top with cheese, or just grind some salt and pepper over the top to serve!