Cooking With Maddie Newsletter #26

White Chicken Chili

Hi friends! 

You may have noticed this newsletter was absent from your inbox last week. I figured with the crazy snow storms, busy work schedules and the fact that most people have hit the “pandemic wall,” the last thing you all were thinking about was cooking. Or at least that’s what was going on in my world. 

Let this be a reminder to always take a break and give yourself space when you need it. Sure, I could have whipped out a newsletter in the midst of my crazy week, but would have it been something I was excited about? Proud of? Probably not. Mentally, I just wasn’t in the cooking mood— something that rarely happens. But when it does, I’ve learned to give myself a bye-week because we all deserve a little break now and then, even from the things we love. 

But this week, we’re back and better than ever. And I’m so excited to share one of my favorite feel-good, warm-you-right-up dishes— White Chicken Chili. 

Now, I might be in the minority when I say this, but I prefer WCC (white chicken chili) over your standard tomato-y, beefy, kidney-beany (is that a word?) chili. Maybe it’s because WCC reminds me more of a soup than chili— and you know how I feel about soup— but I also find it to be a meal I enjoy eating throughout the entire week without getting sick of it, whereas with your traditional chili, it’s more of a one-cup-and-done situation for me. 

If you haven’t made white chicken chili before, let this be your motivation to give it a try. The recipe literally couldn’t be simpler, and I promise it won’t disappoint. It carries all the southwest flavors you love, and even a bit of spice if that’s your sort of thing. It relies mostly on pantry staples (yes, I consider green chilis a pantry staple), meaning even if you’re stuck in your home because of snow or ice, you can still make this bad boy. 

Here’s what you’ll need— 

• 1 tablespoon olive oil 

• 1 yellow onion, diced 

• 1 jalapeno, seeded and diced 

• Salt and pepper 

• 3 cloves garlic, minced

• 1 teaspoon dried oregano 

• 1 teaspoon ground cumin 

• 2 4.5 oz cans green chilies 

• 2 boneless, skinless chicken breasts, cut into ~2-inch slices 

• 5 cups chicken broth 

• 2 15 oz cans cannellini beans or great northern beans, drained and rinsed 

• Cilantro, jalapeno, avocado and sour cream to top 

In a large dutch oven, heat olive oil over medium heat. Add diced onion and jalapeno, and season with salt and pepper. Cook until soft, about 5-7 minutes. Add garlic, dried oregano and cumin, and cook for another minute. 

Add green chilis, chicken and broth. Season with salt and pepper. Bring to a boil, and then reduce heat and simmer, covered, for 15 minutes, or until chicken is completely cooked through. 

Transfer chicken to a cutting board and shred using two forks, or cut into bite-size pieces. Return chicken to the dutch oven with the white beans. Bring to a simmer, and cook for another 10 minutes. Season one last time with salt and pep.

Top the chili with cilantro, jalapeno, avocado slices and a dollop of sour cream. 

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If you’re still not convinced that white chicken chili is superior to traditional chili, here’s a more standard chili recipe that I have saved— but seriously, just give WCC a chance. I also have this Bon Appetit Vegetarian Chili on my list to make for an upcoming Meatless Monday. If you make this, let me know your thoughts!

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For what’s been giving me life these past few weeks, it was getting to spend so much quality time— literally, we were snowed in and couldn’t leave— in Oklahoma City, showering my two best friends before their wedding day. While cancelled flights made my anxiety spike, it also allowed me to spend Valentine’s Day with my forever valentines— my girlfriends. Sure, being snowed-in stopped me from making the meal I had planned for Vday (Alison Roman’s meatballs in case you were wondering), but getting an extra 24-hours with my friends was well worth it. 

Speaking of Valentine’s Day, receiving this amazing card from my bff Meghan brought the biggest smile to my face. The matzo ball soup from Rye Society in Boulder warmed my heart (and actual body). We’ve been drinking too many Old Fashioneds, but I guess that’s where we’re at in this phase of the pandemic. Devouring brunch at Root Down might have been the peak of my weekend. And lastly, we’ve been binge watching Behind Her Eyes on Netflix while attempting to finish this impossible Jiggy puzzle. I am so over puzzles. Can we all agree that they’re the worst?

Wish I was with you, 

Maddie 

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