You know how I brag about what a good cook My Friend is in Chapter 37? Well, don’t just take my word for it, see for yourself. This is the White Chicken Chili she made for me the day after the attack, the one I refer to in Chapter 132. It was so good I had to ask for the recipe, and now it’s a family favorite in my house, too. Try it and let me know what you think…
I prefer the big, sweet Vidalia kind, but it doesn’t matter. Just don’t use a purple or red one because, duh, then it wouldn’t be ‘white.’ I also keep a zip bag filled with diced onion in my freezer at all times, so for me, it’s just a matter of tossing in a few handfuls of those.
I’m not gonna lie. I am usually out of fresh garlic, don’t feel like being covered in sticky garlic skin, or I’m in too big of a hurry to mess with it so feel free to use garlic powder. I think they say 1/4 teaspoon is equal to one clove, but like chocolate chips, it’s best to measure garlic with your heart.
Any kind of oil is fine. Seed oils seem to be getting a bad rap these days, so I’ve been on an avocado oil kick, but use whatever you have on hand.
As for the beans, I’ve used cannellini beans (aka white kidney beans) and great northern beans, but I suppose navy beans would work, too. I think the key to loving cooking is to make it easy, so go with what’s in your pantry or buy whatever’s on sale. You do you.
I dont usually boil chicken carcasses, but when I do, I’m usually making chicken noodle soup. Save the good stuff for another time and just use the box or can kind here. (Math is hard, so I’ve done it for you—14oz is basically one can, half a box, or 1.5 cups of water mixed with those bouillon cubes with the wrappers I can never get off.)
Disassemble a rotisserie chicken, use leftovers, or grill up some seasoned breasts with salt, pepper, and garlic.
Confession: I never use fresh tarragon in this. I’m sure it would be lovely, but I haven’t had it on hand since we moved in 2014. I used to grow it in a planter on my lanai, but I dont have the right sun exposure anymore. Boo.
Cilantro, on the other hand, is a must. I use it on top at the end with the sour cream too. If you are one of those unlucky people whose tastebuds are broken, so you think it tastes like soap, then obviously skip it altogether.
As for the spicy green salsa, which kind and how much is a matter of taste. Sometimes, I will toss in the whole jar. However, if I’ve got a zippy one on hand, then I’ll use less than a cup.
I have also been known to just toss all this crap in my crockpot on low and forget about it all day. But if I go this route, I will omit the oil and flour. I will also wait until the very end to toss in the frozen corn just to heat it up. It’s okay to cook the celery with the rest, but the corn would probably get too mushy if you cooked it all day. Feel free to add a few handfuls of diced green pepper (I keep those in my freezer too) and/or a can of chopped green chilies (neither are spicy) for a ‘white’ chili that’s a little more ‘green.’
If it’s close to dinner time and you find it needs to be thicker, just take the crockpot lid off for the last 20 minutes or so. I usually serve it with cornbread or corncake. Hit me up if you want a good recipe for that, too.
If you make this, be sure to let me know how it turns out and what you think. Enjoy!
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