How To make Texas White Lightning Chili
1 Lb Dried navy beans
4 Cn Ready-serve chicken broth
1 Lg Onion
chopped
2 Garlic cloves :
minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken chopped
8 Oz Canned chopped chiles
1 C water
1 Jalapeno :
seeded and Chopped
8 Flour tortillas
Monterey Jack cheese -- Shred Commercial salsa Sour cream
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately. Serves 8
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How to Make White Chicken Chili with Bacon (Recipe Included, Gluten-Free)
KC from G-Free Foodie shows you how to make White Chicken Chili with Bacon. Find the recipe on G-Free Foodie's website at:
Ingredients
2 cans white kidney, cannellini, or white beans
1 lb chicken breast, cut into 1 inch cubes
5 slices thick-cut Gluten Free bacon, chopped
2 shallots, diced
1 large carrot, diced
5 leaves fresh basil, chiffonade
1/2 cup brown sugar
3 tbsp. olive oil
1 tsp. paprika
1/2 tsp. chili powder (or more, to taste)
salt & pepper, to taste
Directions
Warm the olive oil in a stockpot over medium-high heat. Add the shallots and carrots, cook until shallots start to become translucent (about 3-5 minutes). Add the bacon and cook for about 5-7 minutes, stirring to prevent burning or sticking. Lower heat to medium and add chicken and brown sugar. After sugar has thoroughly melted, reduce heat to medium-low and add the canned beans with the liquid from the cans, along with the basil, paprika, chili powder and 1/2 teaspoon of both salt and pepper. Allow to cook for at least 45 minutes, stirring occasionally.
Taste the chili and add salt, pepper or chili powder as desired, allowing chili to cook for at least 5 more minutes after spices are added. Serve.
* This recipe can be made in the slow cooker. Add all ingredients to slow cooker crock and stir to blend. Cook on low for 5 hours or more.
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