Many times I have morned the loss of some sort of food item that I thought I would never find here in Norway. Most of them I have let go of, knowing that I need to embrace these cultural differences and use them to make me a better cook. But, every once in while I get a delightful surprise and discover one of these long lost joys hidden amongst the shelves of one of my local grocery stores. Every time I find something new I have to resist the urge to jump up and down, squealing with glee. Some days I am able to cooly reach over, keeping my face precariously still so that there is not even a twitch to show how excited I really am inside. Other days I just cannot contain myself. When I finally discovered some canned green chilies at a newly found grocery store, I didn’t even have time to think before I yelped out a “yay” and let loose with a little hop (to my own horror). I cannot say this emphatically enough: I HEART GREEN CHILIES!
One of my favourite uses for green chilies is my Mom’s recipe for White Chili. This has been a favourite of mine for years. And, since my husband doesn’t care for the ground beef-tomato version (I know, shocker!), this is what I make when we are in the mood for chili. I must admit that I do enjoy the regular old chili myself, but if I was given the choice I would almost always choose this one. It is soo flavourful, spicy, creamy and comforting. And, no tomatoes! Great for those of us who get indigestion just from glancing at a tomato.
I like to serve this with tortilla chips. In fact, they replace my spoon. I also think that Smitten Kitchen’s Jalapeno-Cheddar Scones would go marvellously with this. I haven’t made them yet, but they are very high on my to make list.
If you are in the need for a chili-change-up I highly recommend that you give this recipe a try, and let me know what you think!
- 1 pound chicken breast, cubed
- 1 medium onion, chopped
- 1.5 tsp. garlic powder (or 3 cloves, minced)
- 1 Tbsp. oil
- 2 cans (15.5oz each) white kidney beans
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chilies
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 cup sour cream
- 1/2 cup half and half
- In a large saucepan saute the chicken, onion and garlic in oil, over med. heat, until chicken is cooked through.
- Add beans, broth, chilies, and spices. Bring to a simmer.
- Add sour cream and half and half just before serving. Heat up but do not bring to a boil or it may separate.
- I often substitute the white kidney beans for butter beans for a richer flavour.
- If you are in a pinch you can chop up some canned jalepenos in place of the green chilies, but only put in half the amount.
- If you do not have enough broth, use enough water to substitute and add some chicken bouillon.
- You can sub half whipping cream and half milk for the half and half. I have also made it before with regular milk and soy milk. Tastes just fine it’s just a little more soupy.
- This is not one of those chili’s that you want to have simmering on the stove all day. I would not let it simmer for longer then 30 min. or it will loose most of it’s flavour.