White Chili

White Chili.  AKA mexican or summertime chili.  This has been one of our favorite dishes of all time.  I don't really adhere to the unwritten rule of not eating soup or chili unless its cold outside.  Why limit food options according to the weather?  I'm not a fan of not having delicious soups and stews available to me just because it is hot outside.  Take Panera Bread for example.  They have an amazingly delicious and creamy tomato soup.  When is it available?  Only in the fall and winter.  Boo.  In our house, I make whatever I/we feel like eating, no matter of the weather.  I guess this chili could be an exception though, because rather than it being thick, heavy and creamy, it is light and spicy with a hint of lime.

I also made some cornbread to go with it.  Mexican cornbread to stick with the chili/spicy theme.  The cornbread turned out better than I thought it was going to.  It was sweet and spicy and moist, with bits of corn, chipotle and jalapeno peppers in it.  Not to mention the butter and cheeses.  Can't ever go wrong with butter and cheese.

White Chili

1 lb chicken, cooked and shredded

1medium onion, chopped

3 Jalapenos, minced 

4 garlic cloves, minced

3 tbsp olive oil

3 cans (14 oz) chicken broth

3 cans white navy beans

2 teaspoons oregano

2 teaspoons chili powder (adjust to your spiciness liking)

3 Tbsp lime juice (juice from about 3 or 4 limes)

salt and pepper

Heat up oil in a large pot over medium high heat.  Add the onions and garlic and saute until softened, about 10 mins.  Add in the jalapenos, chicken, and chicken broth, and bring to a boil.  Once boiling, turn heat down to low.  Add in the beans, oregano, and chili powder.  Simmer for about 30 mins.  Add in the lime juice and salt and pepper to taste.

Toppings for the chili:  Monterey Jack or Pepper Jack cheese.  Sour cream.  Salsa.  Guacamole.  All of the above.

Mexican Cornbread

1 cup butter, melted

1 cup sugar

4 eggs

1 can cream style corn

1-2 jalapeno peppers, minced

1-2 chipotle peppers, minced

1/2 cup monterey jack cheese, shredded

1/2 cup cheddar cheese, shredded

1 cup flour

1 cup yellow cornmeal

4 tsp baking powder

1/4 tsp salt

Grease or butter a casserole dish.  Preheat oven to 300.  With a mixer, beat together butter and sugar.  Beat in eggs one at a time.  Blend in creamed corn, jalapeno and chipotle peppers, and both cheeses.  In a separate bowl, mix together the flour, cornmeal, baking powder and salt.  Add this mixture to the corn/pepper/cheese mixture and stir until smooth.  Pour into prepared pan.  Bake for about 1 hour, until a toothpick inserted into the middle of the pan comes out clean.