Recipe: White Chili With A Twist
I was out for coffee with a couple of girlfriends today and we fell upon the topic of “What can I do with leftover chicken stock and chicken and not make my normal chicken and vegetable soup?”. It lead my other girlfriend to start discussing white chili. She pulled up a recipe on her phone and it looked really delicious. The weather here in Toronto has been pretty crappy lately so a huge batch of chili was exactly what the doctor ordered. Although, I kind of put a little twist on the whole thing.
I love spicy food, so I altered the recipe to be a little spicier than it called for, and added a few extra ingredients of my own…. which I guess technically now makes it my own recipe! 🙂 #goteam.
– 1 tablespoon of olive oil
– 1 small yellow onion, cut in quarters and sliced thin (or to taste)
– 2 tablespoons of minced garlic (ok I used 3 because I’m a FEEN for garlic, but do as you wish)
– 2 lbs of shredded chicken breasts
– 1 fresh lime
– 1 bunch of celery stalks, washed and cut up
– 2 jalapeno peppers, seeds left in one, processed in a food processor
– 1 cup of frozen corn kernels
– 1 can of white navy beans, drained and rinsed
– 4 cups of chicken broth (I used probably closer to 5 or 6… so it’s a little runnier than chili)
– 1 bay leaf
– 1/2 teaspoon of dried oregano
– 1/2 teaspoon of ground coriander
– 2 teaspoons of Kosher salt
– 2 teaspoons of ground cumin
– fresh cilantro to taste (I used about 1 cup), rinsed and drained
– fresh spinach, 2 big handfuls.
It’s really easy!! If I can do this, you can do this.
- Heat olive oil in a large pot, add onions and garlic. Cook until onions start turning clear.
- Add chicken broth.
- Wash and dry and cut up the celery, add and let the broth come to a boil so it cooks the onion and the celery.
- Add the super minced jalapeno peppers and stir, let it simmer.
- Pop the bay leaf into the soup.
- Squeeze the lime juice from the whole lime into the soup.
- Add the spices, beans, and corn. Let it boil again.
- Shred up the chicken and stir, bring to boil.
- Add the cilantro, remove the bay leaf.
- Taste test, and if you enjoy it, then add the spinach and stir until the spinach is wilted and cooked.
I added spinach for some extra colour and some added veggie nutrients. The zest of the lime juice is an awesome balance with the spice of the jalapeno peppers. I love cilantro because it ties the flavour of the lime and the jalapeno together. There’s a TON of protein in this soup/chili, tons of fibre, and it’s low carb (the highest carbs are the beans, in 1/2 cup there’s about 14g of carbs). If you’re watching your salt intake, use reduced sodium chicken broth and watch how much salt you add in the cooking process.
Have you ever made white chili? How’d you like it?