Monday, January 17, 2011
White Chicken Chili and Winter Fruit Salad
2 tsp. olive oil
1/3 c. fresh jalapenos, chopped (seeded and ribs removed)
1 cup chopped onion
2 heaping Tablespoons Mexican spice
1 roasted chicken, meat removed and cut up (about 3-4 cups)
4 cans of Northern beans, drained and rinsed
48 oz. chicken broth (make broth from chicken carcass)
1 head of roasted garlic, squeezed out of papery encasement (6 cloves or more)
2 roasted jalapenos
2 Tbsp. freshly squeezed lime juice
1 Tbsp. hot sauce (something without a lot of vinegar)
Salt and Pepper to taste
Large handful of cilantro
Before starting, mash one can of northern beans and roasted garlic in a small bowl and set aside.
In a large Dutch oven, heat olive oil and add fresh jalapenos and onion, cooking until tender. Add Mexican spice and saute' until fragrant. Stir in chicken, chicken broth, mashed bean-garlic mixture and stir until thoroughly blended. Heat to boiling. Add the remaining beans, roasted jalapenos, lime juice, hot sauce and salt and pepper. Simmer on low for at least a half hour or longer. Can serve right away or refrigerate and reheat the second day (for flavors to blend). Add cilantro just before serving.
Serve hot with homemade guacamole, shredded cheese, sour cream, sliced black olives, fresh jalapeno slices, tortilla chips, and a good salsa. To thicken, crush a few tortilla chips in the bottom of the bowl before adding chili.
I served this with a winter fruit salad: Cut up 1 mango, 1 pear, 2 oranges, 1 banana, maraschino cherries, a 6 oz. carton of flavored yogurt, small handful of coconut, and 1-2 Tbsp. honey.