Thanks to my sister, Lisa, for reminding me about this recipe! I found it in the Betty Crocker cookbook years ago. My other sister, Heather, actually won an award at a chili cook-off with this recipe. It's different, in a good way.
The photo above is with all the fixin's as they say down south. Here is what it looks like normally:
Not as pretty, but it still tastes good. I didn't have white corn, so I just used regular ol' yellow. I serve the chili as-is or offer a bunch of toppings:
Diced tomatoes, chopped green onion, crushed tortilla chips, chopped fresh cilantro, guacamole (just mashed avocado + lime juice), sour cream, and cheddar cheese. Not necessary, but fun.
adapted from the Betty Crocker Cookbook
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups chicken broth
2 cups water
2 cans white beans (ex: navy or great northern), rinsed and drained
1 can white corn, drained
2 tsp. cumin
1/2 tsp. dried oregano
1 (7 oz) can diced green chilies
1 tsp. salt (and more, to taste)
2-3 cups chopped, cooked chicken
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
In a stockpot, heat oil over medium heat. Stir in onions and cook until onions are tender and translucent. Add garlic and cook 1 more minute. Add remaining ingredients (except lime juice and cilantro) and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Just before serving, add lime juice and chopped cilantro. Taste, and add more salt if needed.
Post a Comment