Chili is one of those meals that has as many approaches as there are cooks. They all seem pretty tasty to me. I like them as long as they’re not so hot that they make me break out in a sweat. My wife Val enjoys them with lots of beans and corn (what we do for love!). Most are tomato-based, but for the sake of discussion, I would include my personal favorite, white chicken chili. It’s quick and easy to put together, especially with a purchased rotisserie chicken and some pantry staples.

I am not a fan of chili powder. Instead, I use ground cumin and coriander. I also add jalapeño and canned green chilies. Good bean choices are Great Northern or Cannellini. I am frugal by nature in the kitchen. I save the skin and carcass to freeze. Then I make stock later. Purchased stock lacks the deep flavor profile that I enjoy. It’s easy to make and worth the effort. chicken stock. Still, when time is of the essence, carton stock will work. Make sure to use organic.

WHITE CHICKEN CHILI

INGREDIENTS:

• 1 rotisserie chicken, meat removed and shredded (about 4 cups)
• 2 cups chicken stock, preferably homemade
• 2 4-oz cans chopped green chilies
• 1 medium white onion, chopped
• 1 jalapeno, seeded and minced
• 3 large cloves of garlic, minced
• 3 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 4 oz softened cream cheese
• 2 15-ounce Great Northern or Cannellini beans, drained and rinsed

METHOD:

1. Strip meat from the chicken and shred with two forks, measuring out 4 cups. Reserve skin and carcass for stock if using. Set aside.
2. In a 6-quart pot, stir together stock, green chilies, onion, jalapeno, garlic, cumin, salt, coriander, and black pepper. Bring to a simmer over medium heat. Cook 20 minutes.
3. Mash together half of the beans with softened cream cheese and 1/2 cup hot stock until smooth (I use a small food processor)
4. Stir the mixture into the pot with the remaining beans and the reserved 4 cups of chicken. Reduce to low and simmer for an extra 10 minutes.
5. Serve with your choice of garnishes, like chopped avocado, green onion, cilantro, or sour cream.

Serves 4-6

“Next to jazz music, there is nothing that lifts the spirits and strengthens the soul,

more than a good bowl of chili.” —Henry James