Monday, March 11, 2024

(2024) Week 10: White Chicken Chili

The Recipe
100g bacon
1 onion, diced
1 bell pepper, diced
1 jalapeno pepper, diced (optional)
4 cloves garlic, chopped
1tsp cumin
½dl flour
1l chicken broth
1 340g jar of salsa
450g chicken breasts, cut into bite-sized pieces
2 large potatoes, cubed
2,5dl cream
100g shredded cheddar cheese
1 small can of corn (or the equivalent frozen)
Salt, pepper

Cook the bacon in a pot. Set aside, reserving the bacon grease.

Turn down the heat, add butter to the grease if necessary and cook onion, bell pepper and jalapeno for 5-10 minutes. Add garlic and cumin and cook for about a minute. Sprinkle in the flour, mix and cook for a minute.

Add broth, salsa, chicken and potatoes. Bring to a boil and leave to simmer until the potatoes and chicken is done - about 20 minutes, adding the corn about half-way through.

Add the cream and cheese and let it melt. Return the bacon to the pot and season with salt and pepper.

The Verdict
The original recipe had 2 entire cups of corn which ended up being FAR too much! I'll try to make it with just one can next time instead of two - or I might go ahead and replace the second up with beans instead, to turn it into more of a chili.

But apart from that, I loved it! The chili I had found was on weak enough for my DH to be handle the heat, and I just added chili flakes to my bowl when serving it instead. I'd wondered if the chicken would suffer from just being boiled, instead of being browned on the pan first, but that wasn't the case at all, and it ended up being really juicy and tender. Definitely worth a repeat.

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