A pot of Good Luck White Chicken Chili makes a perfect dinner for New Year’s Day. Flavorful roasted tomatillos, onions and peppers, and a secret ingredient that adds creaminess without making it too rich, guarantee a warm, satisfying meal.  Prepared easily in under an hour, you can also make it ahead and reheat in your slow cooker for chili that’s ready when you are. In a nod to a Southern tradition that dates back to the Civil War, stir in a can of black-eyed peas for good luck all year long Happy 2017, y’all!

Good Luck White Chicken Chili

Ingredients

  • 3 T olive oil, divided
  • 3 lbs boneless, skinless chicken, trimmed and cut into 1-inch cubes
  • 1/2 C chopped roasted Hatch Chiles
  • 6 tomatillos, papery skins removed, washed, cored, and cut into wedges
  • 1 large onion, peeled and cut into wedges
  • 3 jalapeño peppers, membranes and seeds removed, sliced
  • 1 1/2 tsp Kosher salt
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp chile powder
  • 2 C low-sodium/unsalted chicken broth
  • 1 15 oz can cannellini/white navy beans
  • 1 15 oz can black-eyed peas
  • 1 15 oz can creamed corn
  • 1 lime, cut into wedges
  • 1/4 C chopped green onions
  • 1/4 C chopped cilantro or flat-leaf parsley
  • Shredded white cheddar cheese
  • Sour cream

Instructions

Preheat oven to 425˚F. Place the prepared tomatillos, onions, and jalapenos on a foil-lined baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with Kosher salt. Toss the vegetables together and spread out in a single layer. Roast for 9 minutes, stir, and roast 9 minutes more, until soft.

When cool enough to handle, pull out the jalapeno slices and dice them.

Prepare the chicken: place 2 tablespoons olive oil in a 5 quart Dutch oven or pot over medium-high heat. Add the chicken pieces and cook, stirring, until the edges are cooked, about 5 minutes.

Stir in the salt, garlic powder, cumin, oregano, black pepper, and chile powder, and cook 2 more minutes, stirring frequently.

Add the roasted vegetables, beans, black-eyed peas, and broth. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, at least 20 minutes, stirring occasionally.

Serve in bowls topped with a bit of lime juice over (to brighten the flavor), cheese, sour cream, and herbs.

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For more recipes and Sue’s step-by step tips, visit: www.itsokaytoeatthecupcake.com.