What you'll be getting:

White Chili 

Per Serving

6 oz shredded chicken (thighs, legs and breasts) 

4 oz cooked Northern white beans (w/ 1 t of roux*)

1 c chicken broth

1/4 c salsa verde (home grown tomatillos, anaheim peppers, serrano peppers, habanero hot sauce, onions) 

50 g diced onions

2 T sour cream 

20 g shredded cheddar cheese

20 g blue tortilla chips

1/2 avocado

Equipment needed: a pot

*Roux is for thickening the chili, it is AP gluten-free flour and oil. 

In a dry (preferably non-stick pot) add your onions and cook on high heat.

Stir occasionally until they begin to gain a little color. 

Add chicken. 

Stir to mix the chicken with the onions. 

Next, add your beans.

Add chicken broth. 

Cover and simmer on medium heat for 20 minutes. 

After 20 minutes add salsa verde, I normally pull my daughter's serving before adding the salsa verde and let it sit in a bowl and cool. She doesn't like a lot of spicy things, so the milder chili is what she prefers. Add as much or as little salsa verde as you like, it will add more flavor, but will also make the chili spicier, so go by personal preference. 

After adding the salsa, simmer for another 5 minutes. 

In the last 5 minutes of simmering you can cut up the avocado. 

This is a great meal to warm you up on a cold night, top with sour cream and cheese if you like, and finish with the avocado. From start to finish this meal took less than 30 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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