Chili Echo

The start of every semester I cook like mad to fill my freezer because I know 4 weeks in I won't have time to do much of anything. This time around I had one amazing dish, White Chili. I don't know why they call it that since it isnt white. Anyway here it is.

My official taste tester, friend and neighbor, Blair (Hi Blair!), also made a version of White Chili and brought over a sample. Amazing!

White Chili

2 lbs chicken breasts / tofu / swordfish or other firm fish
3 1/2 C chicken stock
2 14 oz can white northern beans
1 14 oz can red kidney beans
1 14 oz can black beans
2 4 oz can chopped green chilies
1 red onion, chopped
1 yellow onion, chopped
8 cloves garlic, chopped
3 t cumin
2 t oregano
1 t ancho chili
1 t regular chili
1/2 t chipotle chili
2 T cilantro, chopped
Juice of 1 lime
2 T olive oil
12 dash garlic tobasco

1 Bake the chicken breasts at 350 degrees 30 minutes (tofu or fish bake for 12 minutes). Let cool and cut or tear into bite size pieces.

2 Combine chicken broth, white northern beans, kidney beans, black beans, cumin, oregano, chili, ancho, chipotle, lime and hot sauce in a 6 quart stock pot. Add the chicken or fish to chicken stock mixture.

3 Sauté garlic and onions in olive oil over medium heat until tender. Add green chilies and sauté 2 more minutes. Kill the heat and stir in the cilantro. Add this mixture to the other ingredients.

4 Cook the lot for an hour and serve with shredded pepper jack.

White Chili