One of the reasons I love food so much is that it can be inspired by every aspect of our lives. This particular recipe was inspired by the season. Last week Nebraska got its first snow. It was a perfect first snow, just enough to remind us the winter season is upon us. Beautiful flurries that clung to the grass and trees and disappeared by the morning commute. The chilly weather got me in the mood for, well, Chili. And I'm sure no one will argue with me here, the BEST chili is grandma's chili. One of the many, many things I love about my grandma is that she isn't afraid of heat. She is never shy with the spices. Just like my grandma, this recipe is a little on the older side. If your not old school and don't feel like deboning a whole chicken and making your own broth or stock; feel free to buy a can of swanson's broth and use your favorite cut of chicken (cooked through of coarse).
White Chicken Chili
one whole chicken-boil, debone and dice
save 2 cups broth
16 oz Monterrey jack cheese- cube
12 oz pace salsa medium (or spicy if you like)
12 oz green enchilada sauce
2-15oz cans white northern beans and juice
4 oz diced green chilis and juice
1 small onion diced
1 1/2 tsp cumin
salt and pepper to taste
****If you like add one jalapeno (I dice mine with seeds for the heat)
****Also if you can get your hands on some hatch green chili's substitute a fire roasted chili for the canned diced green chili's
Sautee onion and jalapeno until tender, add all ingredents and cook until cheese is melted and all ingredents are melded together. This is also an awesome crock pot recipe, throw all the ingredents in before work and set to low or medium low (depending on your model) and let cook for 8 to 10 hours. Serve with sour cream, onions and fried tortilla strips, YUM!
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