White Chicken Chili

While the majority of our Twin Tastes recipes are spins on classics, sometimes we find a dish that is so spot on, there’s no reason to tamper with it. The first to come to mind is my go-to recipe for White Chicken Chili. A delightful, master of floral design from Kentucky, Roiann Ridley introduced me to the blend of ingredients a few years back. The steps are quite simple and direct, and the incredible warmth and intense flavors will surely impress your friends, guests or whoever digs in.

I can’t count how many times I’ve made this chili - on a brisk, winter night for dinner with cornbread, for friends while tuning into some football, or most recently packaged for a Connecticut friend and new mom of twins. I have to share this recipe and hope you too will find someone to pass it along to. . .

White Chicken Chili (from Roiann Ridley of Mackenzie’s Florals)

1 T EVOO
1 large yellow onion, chopped
2 cloves garlic, minced
3-4 (14.5) oz cans white beans, drained
6 c low-sodium chicken broth
4 c chopped cooked chicken
2 (4 oz) cans mild green chiles, chopped
2 t ground cumin
1 1/2 t dried oregano
1/4 t clove
salt and pepper
3 c grated Monterrey Jack cheese
Your favorite hot sauce

Pour the EVOO into a large pot over medium heat. Add the onion and garlic and sautee for a few minutes. Add the white beans and chicken broth and simmer uncovered for one hour. Next, add the chopped chicken, green chiles, and spices and cook for an additional 2 hours. Ladle into bowls with a sprinkling of cheese, hot sauce if you please, and a hunk of cornbread. Serves 4-6.

The quick and simple directions make this chili an easy one to master and memorize!