Today was Sunday and that means family dinner day. I decided to make white chili because it's delicious and easy to double. We were able to feed 10 people with no leftovers. The only topping we used was shredded colby jack cheese for those who wanted it. We also had a big green salad and bread and butter. For dessert we had almond okara cookies and ice cream.
I added 4 breast tenderloins, cut in chunks, fried in the dutch oven, set aside, then added back into the chili at the end. I like the chili better without chicken, but thought the family might like it.
White Chili
1 tbs olive oil
1 large onion chopped
1 tsp garlic chopped
2 cups chicken broth
½ tsp ground coriander
2 tbs lime juice
1 tsp ground cumin
½ tsp oregano
¼ tsp red pepper sauce
¼ tsp salt
1 small can whole kernel corn,
drained
1 15 oz can great northern beans,
drained
1 15 oz can butter beans drained
Heat oil in at
least a 4 qt pan over medium heat. Cook onions and garlic until tender. Add
everything else and cook until water is reduced. Serve with chips, guacamole,
sour cream, ranch, cheese, green onions, diced tomatoes, etc.
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