Julie Verrinder's

Julie Verrinder's

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White Chicken Chile

April 16, 2014

  • 1 Tbl. olive oil
  • 1 clove minced garlic
  • 1-2 chopped sweet onions
  • fresh or canned green chiles – optional
  • 2 teaspoons cumin
  • ½ teaspoon freshly ground nutmeg- optional
  • ¼ teaspoon cinnamon – optional
  • 2 cans great northern beans
  • 2 cans garbanzo beans
  • 2 cans lima beans (butter beans)
  • 2 cans white shoepeg corn
  • 1 can hominy
  • 4 cooked chicken breasts or 10 thighs
  • 3 bay leaves

Saute the onion, green chiles and garlic in olive oil until tender. Add the cumin. In a separate pot or Instant Pot, poach the chicken and bay leaves in water until cooked completely. Reserve about 2 cups of the broth. Cube or shred the chicken and add it to the onions. Drain and rinse all the beans/corn and add them to the chicken and onions. Add broth – just enough to cover. Simmer until reduced and thickened.

Serve with shredded white cheddar, Gruyere or Fontina cheese and fresh hot cornbread.