Kalyn posted her sister-in-law’s recipe for white chicken chili (Amy’s Amazing White Chicken Chili) on Twitter recently, and I knew immediately I wanted to make it. I have a backlog of dinners I want to make when my parents are here — Hot & Sour Soup and Slow-Cooked Tex-Mex Chicken and Beans, to name a couple — but this chili sounded too good to put in the “to try, eventually” folder. I was not disappointed.
I followed Kalyn’s basic recipe, but instead of prepping chicken breasts specifically for the dish, I used leftover roasted chicken from the night before. It was mostly breast meat, with a little dark meat too. I removed all the meat from the bone and roughly chopped it into bite-sized pieces; I wound up with 3 cups worth. Then I picked up her recipe after she explained cooking the chicken. Using leftovers made this chili super-easy, and what a totally different way to make use of a chicken two nights in a row!
Other changes I made: I am apparently out of oregano, so I omitted it. My chiles didn’t say anything about the variety of pepper — I used two 4.5-oz. cans of Old El Paso chopped chiles. Even with this quantity it has a lovely warmth, but is not a gasp-for-beer spicy dish. Next time I would chose fresh jalapeño peppers instead, though I did enjoy the soft texture of the canned chiles. I used 3 cups of homemade chicken stock and did not add the additional flavor base — it didn’t need it. I rinse and drain my beans to cut down the salt content a bit. And I used a lot of cilantro, about a cup, chopped. You can add salt and pepper to taste.
We ate this chili with Bachman MultiGrain Tortilla Chips, the first time I’ve tried this variety. They were excellent and have a better nutritional profile than traditional chips. Me and my parents loved this meal, though not surprisingly the boys wouldn’t try the chili. A. ate a couple of chips, but perhaps because they were brown and somewhat healthy-looking G. could not be convinced to even eat those.