White Chili without the Chili. That oxymoron reminds me of another favorite recipe from the past, when I was still eating nightshade vegetables: Lucy’s Vegetarian Chili with Meat. Well, that one’s easier to explain: We just added meat to the otherwise vegetarian chili. But how can you have chili without chili? Read on...
This White Chili is a forgotten recipe. Thanks to my daughter, who made it a few weeks ago for a family gathering, this hearty chicken stew is now back in the rotation of gluten-free foods loved by all of my gluten-eating family. Of course, we had to leave out the two small cans of green chilis and the small amount of cayenne pepper that the recipe calls for—not because of gluten but because I can’t eat nightshade vegetables. For added flavor, I used more garlic and cumin powder. And honestly, I didn’t miss the chilis, and neither did the rest of my family. We also chopped a chopped a green pepper and a jalepeno as optional relishes to add at the table.
White Chili without the Chili
2 15-ounce cans great northern beans, drained
1 12-ounce can white shoepeg corn
6 cups chicken broth (reserved from cooking chicken* or additional gluten-free broth; more if needed to create the consistency between a stew and a soup)
3-4 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
1 tablespoon ground cumin
1 1/2 teaspoons oregano
4 cups diced cooked chicken breast (one whole chicken OR 3 large breasts, deboned)
At table
3 cups grated Colby Jack cheese
Salsa
Sour cream
Sweet and/or hot peppers
Saute onions and garlic in oil. Add all other ingredients, and simmer 30-60 minutes until flavors blend. Serve with cheese, salsa, sour cream, and peppers at the table. Yield: 6-8 servings. Freezes well.
(Note: To make your own broth, cook chicken in water to cover (at least 6 cups), along with 1 quartered onion and 2-3 whole cloves garlic, salt, and pepper. Cook 30 minutes for breasts or 1 hour for a whole chicken. Remove chicken to debone and chop. Strain broth.)
***
This is another customizable recipe, where everyone can select what they want to add to their bowl according to their allergies and/or tastes. This makes it easy for me to avoid the nightshade vegetables in salsa and still please my son’s palate.
I was glad that two servings remained, even after feeding my five family members. My son and I enjoyed the leftovers just as much as the initial meal. Winter is here, and this delicious soup will keep you warm and fortified.
This White Chili is a forgotten recipe. Thanks to my daughter, who made it a few weeks ago for a family gathering, this hearty chicken stew is now back in the rotation of gluten-free foods loved by all of my gluten-eating family. Of course, we had to leave out the two small cans of green chilis and the small amount of cayenne pepper that the recipe calls for—not because of gluten but because I can’t eat nightshade vegetables. For added flavor, I used more garlic and cumin powder. And honestly, I didn’t miss the chilis, and neither did the rest of my family. We also chopped a chopped a green pepper and a jalepeno as optional relishes to add at the table.
White Chili without the Chili
2 15-ounce cans great northern beans, drained
1 12-ounce can white shoepeg corn
6 cups chicken broth (reserved from cooking chicken* or additional gluten-free broth; more if needed to create the consistency between a stew and a soup)
3-4 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
1 tablespoon ground cumin
1 1/2 teaspoons oregano
4 cups diced cooked chicken breast (one whole chicken OR 3 large breasts, deboned)
At table
3 cups grated Colby Jack cheese
Salsa
Sour cream
Sweet and/or hot peppers
Saute onions and garlic in oil. Add all other ingredients, and simmer 30-60 minutes until flavors blend. Serve with cheese, salsa, sour cream, and peppers at the table. Yield: 6-8 servings. Freezes well.
(Note: To make your own broth, cook chicken in water to cover (at least 6 cups), along with 1 quartered onion and 2-3 whole cloves garlic, salt, and pepper. Cook 30 minutes for breasts or 1 hour for a whole chicken. Remove chicken to debone and chop. Strain broth.)
***
This is another customizable recipe, where everyone can select what they want to add to their bowl according to their allergies and/or tastes. This makes it easy for me to avoid the nightshade vegetables in salsa and still please my son’s palate.
I was glad that two servings remained, even after feeding my five family members. My son and I enjoyed the leftovers just as much as the initial meal. Winter is here, and this delicious soup will keep you warm and fortified.
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