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Hallee's White Chili

Hallee's White Chili

One evening, with friends arriving for fellowship in about three hours and four frozen solid pieces of chicken in my hands, I decided that chili was probably the best route to take. Considering that it was a recipe put together on the fly with only the ingredients I had on hand, it really ended up tasting quite good.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 6 to 8
Course: Soup
Cuisine: American
Calories: 465
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 chicken or about 4 chicken breasts
  • 1 large onion, diced
  • 1 Anaheim chili pepper, seeded, membranes removed, and finely chopped
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 2 cans diced green chiles (with juice)
  • 2 tablespoons powdered chicken bouillon
  • 1 tablespoon ground cumin
  • ¼ teaspoon ground red pepper
  • 1 pound white beans (navy or great northern, etc.), soaked overnight, then cooked to package directions (or 3 16-ounce cans white beans with juice)
  • 2 cups milk
  • ¼ cup flour
  • Monterey Jack cheese (to taste)

Method
 

  1. Cover chicken with water and boil. While chicken is boiling, dice the onion and chili pepper.
  2. Add onion, chili pepper, salt, and black pepper to the pot. Cook until chicken is done and remove it.
  3. When it's cool enough to handle, remove the meat from the bones, chop it, and put it back in the pan.
  4. Add the green chiles, bouillon, cumin, red pepper, and beans. Bring to a boil and simmer for about 20 minutes.
  5. Mix the flour and milk. Add to the pot and bring to a boil. It will thicken slightly.
  6. Serve topped with shredded Monterey Jack cheese.

Nutrition

Calories: 465kcalCarbohydrates: 31gProtein: 35gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 1003mgPotassium: 843mgFiber: 6gSugar: 6gVitamin A: 359IUVitamin C: 6mgCalcium: 199mgIron: 5mg

Notes

Makes a medium pot, about 6 to 8 decent bowls.
A lot of folks are sensitive to any kind of raw hot peppers. There is a chemical in the pepper called capsaicin which can be absorbed through the skin and cause painful swelling. A helpful tip is to wear clean kitchen gloves when you have to handle them. This is also a good tip if you are picking them out of the garden.
Remember to avoid any kind of possible cross contamination by either really disinfecting your cutting board after having meat on it, or using separate cutting boards for meat and everything else.

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