White Chili with Chicken – A Detailed Recipe for Cooking. Share with friends: 
Dish Photography: Ryan Liebe Time: 50 min. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. minced chicken
- 2 cans of white beans 425 gr. (do not drain the water)
- 1 can (110 g.) Chopped green chili pepper (no water merge)
- 2 tbsp. l olive oil
- 1 chopped onion
- 3 garlic cloves, chopped
- 2 jalapenos (1 dice, 1 half; remove seeds for less sharpness)
- 1 blanched chilli, peel and chop
- 1 tbsp. l ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp ground allspice (pimento)
- 2 tbsp. chicken broth
- 3 corn tortillas, tear into pieces, plus a little for filing
- 1 bunch of cilantro, chopped leaves slightly
- Grated cheddar cheese, sour cream and pickled jalapenos for decoration
- Lime wedges for serving
Recipes with similar ingredients: minced chicken, white beans, onions onions, garlic, jalapenos, cumin, oregano, coriander, pepper allspice, cilantro, cheddar cheese, lime, sour cream, tortilla
Recipe preparation:
- Heat the olive oil in a large cauldron or pan on moderate heat. Add onions, garlic, both jalapenos, blanched cumin, coriander, oregano and allspice. Cook stirring occasionally until vegetables are soft and spices fried – about 7 minutes. Add minced chicken, 1 tsp. salt and a couple of pinches of pepper. Cook by stirring and kneading the meat with a wooden spoon until it is lightly browned, about 5 minutes.
- Add beans, canned peppers, chicken stock and 1.25 glasses of water, bring to a boil. Add the broken ones to the pan corn tortillas, lower the heat and leave to languish, stirring occasionally until the mixture slightly thickens – about 40 min
- Pull out halves of jalapenos from chili and mix almost all cilantro, leaving a few tablespoons. Season 1/2 tsp. salt and a couple of pinches of pepper. Serve the white chili with the remaining dressing cilantro, lime slices and tortilla.
