tequila white chicken chili
A faster white chicken chili with just a little tasty kick is made with a few easy shortcuts like ground chicken, canned beans and chiles. The flavors pump up quickly with the addition of jalapeños chopped right along with the other vegetables in a food processor as well as a generous splash of tequila. Double recipe for the big game or the neighborhood soup swap. Don’t skip the garnishes! Serve with warm tortillas or tortilla chips.
- 1 tablespoon salted butter
- 2 tablespoons olive oil needn’t be extra virgin
- 2 medium yellow onions peeled and quartered
- 4 cloves garlic chopped
- 2 stalks celery with leaves
- 2 jalapeños sliced and trimmed, seeds and membranes removed (leave them in for a spicier stew or add a third pepper)
- Kosher salt and fresh ground pepper
- 3 teaspoons dried oregano divided
- 3 teaspoons ground cumin divided
- 3 teaspoons ground coriander divided
- ¼ cup tequila
- 2 pounds lean ground chicken
- Handful chopped fresh parsley
- 3 4-ounce cans chopped green chiles, drained
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 Large potato, peeled and finely diced
- 1 15-ounce can EACH cannellini beans and garbanzo beans, drained and rinsed
- 1 cup frozen corn optional
- Hot sauce optional
- CHOICE OF GARNISHES: Queso Fresco- crumbled white Mexican cheese or grated sharp Cheddar or Monterey Jack, sliced scallions or diced white onions, pickled jalapeños, chopped fresh tomatoes, pico de gallo, salsa, fresh cilantro, chopped avocado, shredded lettuce, crumbled tortilla chips
Melt the butter in the oil in a large dutch oven for 2 minutes over medium heat. Place onions, garlic, celery, and jalapenos in the food processor fitted with a steel blade; pulse until chopped coarsely. (Alternately chop by hand.) Add vegetables to the pot and season with one teaspoon EACH kosher salt, fresh ground pepper, dried oregano, ground cumin, and ground coriander. Stir and cook for about 5 minutes or until softening. Pour in tequila; simmer for a few more minutes until reduced by half. Add in the chicken and parsley along with the reserved 2 teaspoons each dried oregano, ground cumin, and ground coriander. Cook, stirring regularly, until chicken is done through and no pink remains—another 10-12 minutes.
Add the drained chiles and pour in the broth and water. Cover and raise heat to boiling; add potatoes and reduce to a simmer for 15 minutes. Meanwhile, carefully add a cup or so of the drained beans along with a cup of the broth from the stew to the bowl of the food processor and pulse until puréed. (Or mash in a bowl by hand.) Stir mixture back into the stew along with the remainder of the beans and the corn, if using. Simmer another 10 minutes or until thickened a bit. Taste and adjust seasonings. Add a dash or two of hot sauce, if desired –or pass it at the table. Serve hot with desired garnishes.
SLOW COOKER: Cook and season vegetables and meat in a large pot as in #1 above. Place the mixture in 6-quart slow cooker and add the 4 cups broth but not the water. Stir in chiles and diced potato. Cook on low 6 hours. Ladle out a cup of the broth from the stew into the bowl of the food processor along with a cup of the beans and purée—or mash by hand. Return the bean mixture to the slow cooker along with the rest of the beans and the corn, if using. Cook another hour or even two before tasting and adjusting seasonings. Serve hot with choice of garnishes.
Copyright Alyce Morgan, 2019. All rights reserved.