White Chicken Chili

Old man Winter has reared his ugly head here in South Carolina reminding us that it is still his season even though he has been absent most of this time.  We have been enjoying days in the 70's and hoping for spring, some of our flora has been fooled to as Tulip trees and some flowers had begun to bloom.  It's not that we get the frigid winters of other parts of the world, but for us here in the southeast it has been a very mild spring-like season to say the least... well until today.   This morning as the thermometer read in the lower 20's and the wind blew a nice wind chill index we that were spoiled by all the great weather were quite shocked and shivering! 

With Patrick coming home this weekend to 'double' with his parents to the Sweetheart Banquet at our church last night, I decided to battle back at the Old Man Winter for our Sunday night supper and conjured up a large pot of White Chicken Chili.  This comfort food and frost killing chili is a healthy version that won't ruin bikini season which is rapidly approaching.  ( I have my eye on a red polka dot with a school bus yellow two piece....  how's that mental image working for ya??) Ok Ok... for those of you still reading, let's get on to the recipe!



Ingredients:

4 split chicken breasts - skin on
1 onion, peeled and chopped
3 15oz cans Cannellini or Great Northern beans (rinsed and drained)
    *reserve one can to smash for thickening
1.5 cups frozen corn kernels
2 jalapeno peppers, remove membranes and seeds then chop
3-4 cloves of fresh garlic, peeled and sliced thin
4oz Fat Free creme cheese
2 tsp cumin powder
1 tsp ground white pepper
2 tsp red pepper flakes
1/2 tsp ground red pepper
1 Tbs olive oil
Salt and LOTS of pepper to taste


How to:

Begin by boiling chicken breasts in a pot of water that just does cover the breasts.  Add whatever seasonings you care to this.  I add salt, pepper, celery salt, and onion powder.  Boil the chicken for at least thirty minutes, then remove to a plate to cool.  Strain the broth and reserve for later.

While the chicken boils, get all your ingredients chopped and ready.

Once chicken is cooled enought to handle, shred the chicken and discard skin and bones.

Shredded chicken breasts

Heat oil in a Dutch oven add onions, peppers, garlic and seasonings.



 
After a few minutes add chicken and stir to blend.

Add reserved chicken broth to cover all the ingredients.

Reserved chicken broth - skim fat off

 Add 2 cans of beans, corn, and creme cheese - stir often to dissolve cheese.

Smash the reserved can of beans.

 Add to the pot and stir to dissolve through the mix.

Bring to a boil then reduce to simmer.  Allow to simmer for at least thirty minutes or longer. 




Serve with cornbread or corn chips.

Enjoy and stay warm!