I absolutely love comfort foods. Chili is one of my all time favorite cold weather cozy foods. I try to mix things up from time to time by giving them my own creative spin. The result is flavor-blasted foods. Working full-time again really limits my time to cook. Luckily, I have Mondays off. Generally, I run errands, craft, blog, and binge watch Hulu television. But, today I decided to do a little bit of grocery shopping and make some White Chicken Chili for dinner.
White Chicken Chili
Tender white meat that just shreds on it’s own cooked in authentic Hispanic flavors. Blended with two sizes of northern white beans, whole sweet corn, pimientos, petite diced tomatoes, minced garlic, and diced yellow onion. Caution, this dish will result in a home filled with highly aromatic scents, and will satisfy hunger. Creating a comfy cozy atmosphere in your heart and stomach. This is clearly NOT an exaggeration. I’m telling you this dish is something spectacular. You will note in the recipe ingredients listed below that I did use 1/2 a packet of the Chili Seasoning. The reason being is that my family does NOT do spicy and I don’t like to do imitation. I like to take flavors and build them up, so with a base of the seasoning packet, blended with my own combination of flavors, every dish is truly a work of art all in it’s own.
This was absolutely delicious and I might have enjoyed 2 bowls. I served this dish with Sweet Hawaiian Rolls.
- 2 Boneless Skinless Chicken Breasts
- 1 Small Jar of diced pimientos (drained)
- 1 Can of Small White Beans (not drained)
- 1 Can of Large White Beans (drained)
- 1 Can of Whole Sweet Corn (drained)
- 1 Can of Petite Diced Tomatoes (drained)
- 2 tbsp of Recaito
- 2 tbsp of Sofrito
- 2 tbsp of Chicken Boullion powder
- 1 Can of water
- 2 tbsp of minced garlic
- 1/2 Large Yellow Onion Diced
- 1/2 packet of McCormick White Chicken Chili Seasoning
- 2 tbsp Vegetable Oil
- Add 2 tbsp of vegetable oil, 2 boneless skinless chicken breasts, minced garlic, 2 tbsp of recaito, 2 tbsp of sofrito, and 2 tbsp of chicken bouillon powder to a large pot, add enough water to cover chicken, medium high heat and bring to a boil and cover with lid. Stir occasionally to prevent burning.
- Continue to boil chicken until water has evaporated and chicken shreds on it's own, Approximately 1 hour.
- Next add in remaining ingredients, continue to boil on Medium until beans are tender, reduce heat and allow to cook a little longer. Remove from heat.
- Chili will thicken as it stands.
- Top with shredded Mexican cheese blend and sour cream. For a fun spin, add diced avocado.
What are some of your favorite cold weather and comfort food recipes?
Leave a comment below with some of your favorites. I’d love to try your recipes some time.