Blonde Chicken Chili
Posted on November 13 2018
It’s November here in SoCal and, believe it or not, even Southern California natives look forward to a little chill in the air when cooler temperatures of Fall finally arrive... even if it’s just for a day or two! I know, you want to call B.S., but sunny and 70s gets old day after day. If you want consistent, predictable weather, move to Southern California. We might have a day here or there where temperatures drop into the 60s and we all walk around bitching about the freezing weather, but for the most part, our Fall weather leaves us with Fall envy of those living in the Northeast. I’m sure people in the Northeast laugh at us throwing on our Fall boots, sweaters, and scarves when we’ve got partly cloudy skies at 65 with a gentle breeze.
Even so, cooler weather means chili and corn bread y’all! No, I know I’m not from Texas, but sometimes I wish I were so I could say y’all. I have no explanation other than it’s fun to say. Can I just tell you how much I love Blonde Chili?! Yes, I do! Mike, being from Los Angeles, would probably take Tommies Chili over Blonde Chili any day, but not me. Throw a little cornbread on the side slathered with butter and honey and I’m done for! Lisa Leake’s White Chicken Chili recipe from her book 100 Days of Real Food was my source of inspiration, and admittedly, I tweaked it to save time and make it my own, so here’s my version. All the kids loved it... even our six year old finished her bowl. This is something you can make a day ahead or in the morning and reheat come dinner time. Enjoy!
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 jalapeño, seeded and minced
• 1 pound cooked chicken cut into one inch cubes
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 cup frozen corn kernels (no need to thaw)
• 2 (15-ounce) cans white beans (i.e., cannellini), drained and rinsed
• 2 cups chicken stock, store bought or homemade
• 1/4 cup heavy cream (optional)
• Chopped cilantro, chopped green onions, sour cream, grated Pepperjack cheese, diced avocado, and/or corn tortilla strips
-In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
-Toss the chicken, minced garlic and spices into the pot and turn a few times to coat the chicken evenly.
-Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
-Put some of the beans and liquid into a blender, or use an immersion blender to blend/thicken the chili.
-Stir in the heavy cream, garnish with the desired toppings, and serve!