Friday, February 10, 2012

White Chicken Chili

This is comfort food at it's best.  My mom used to make this for us all the time.  There is a quaint little restaurant in Kimmswick, MO called The Blue Owl where they serve this and other soul-healing dishes. 

The Blue Owl's White Chicken Chili

3 cans Great Northern white beans
4 cups chicken breasts, boneless, skinless and chopped into cubes (or if you're pressed for time, 2 large cans Tyson chicken)
1 Tbs. olive oil
2 onions, chopped
4 garlic cloves, minced
2 4-oz. cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
6 cups chicken stock (I use Kitchen Basics)
3 cups grated Monterey Jack cheese (I buy 2 bags; recipe calls for 1 1/2 bags and I like to sprinkle more on top once in bowls)
sour cream (optional)

Prepare chicken and set aside.  You can either cube the chicken or I shred it just because I like the consistency better.  Heat oil in a large pot over medium-high heat.  Add onions and saute until translucent (about 10 minutes).  Stir in garlic, then chilies, cumin, oregano, and cayenne and saute for 2 minutes.  Add undrained beans and stock and bring to a boil.  Reduce heat and add chicken and cheese to chili and stir until cheese is melted.  Season to taste with salt and pepper.  Ladle chili into bowls.  Garnish with sour cream and top with more cheese if desired.

I felt very sentimental making this dish and started feeling a bit homesick.  Naturally, the soundtrack included:

"Home" -Edward Sharpe & the Magnetic Zeros
"My Hometown" -Charlie Robison
"Tattoos on This Town" -Jason Aldean

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