![\"chi\"](\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/chi.jpg\")
<\/a><\/p>\nWhite Chicken Chili<\/strong><\/p>\n <\/p>\n 2 c diced onions Saut\u00e9 onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot, add chicken, water, bay leaf, chilies, jalape\u00f1o, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, pickled jalape\u00f1o and beans and simmer for 1 1\/2 hours. Add the heavy cream and simmer for 1 hour.\u00a0 Garnish with sour cream.<\/p>\n I usually double this and freeze half.\u00a0 It’s good in a crock pot too.\u00a0 It’s yummy with Kim’s Broccoli cornbread!<\/p>\n <\/p>\n Gina Tiedemann<\/p>\n <\/p>\n White Chicken Chili 2 c diced onions 2 c diced celery 5 cloves garlic, chopped 1\/2 c vegetable oil 2 pounds frozen chicken breast, cooked and diced 5 c water 1 bay leaf 2 4oz cans diced green chilies 2 4 oz cans diced jalape\u00f1os 1\/2 tsp oregano 1\/2 tsp cumin 1\/2 tsp … <\/p>\n
\n2 c diced celery
\n5 cloves garlic, chopped
\n1\/2 c vegetable oil
\n2 pounds frozen chicken breast, cooked and diced
\n5 c water
\n1 bay leaf
\n2 4oz cans diced green chilies
\n2 4 oz cans diced jalape\u00f1os
\n1\/2 tsp oregano
\n1\/2 tsp cumin
\n1\/2 tsp dry mustard
\n1\/2 tsp basil
\n1\/2 tsp Old Bay seasoning
\n1\/4 tsp Cajun seasoning
\n1\/2 7 oz can can chipotle in adobo, chopped
\n4 tbsp chicken base
\n2 pickled jalape\u00f1o, chopped
\n2 cans white (northern) beans, drained and mashed with immersion blender (I do this because I don’t like beans, but it also makes the chili thicker. Without mashing beans, it’s thinner like soup.)
\n1 additional can white beans, drained (optional) – I add a can of whole beans if I’m making this for others who like beans
\n1\/2 c heavy cream
\nSour cream<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"