Alright, let’s talk about this here Cha Cha’s White Chicken Chili. I ain’t no fancy chef, ya know? Just a plain ol’ body who likes to eat good food. And this chili, well, it’s somethin’ special. My grandkids, they gobble it up like it’s goin’ outta style, and the grown-ups ain’t complainin’ neither.
First thing’s first, you gotta get yourself some chicken. I like to use them boneless, skinless breasts, easier to deal with, ya see? No fussin’ with bones and all that. Cut ’em up into bite-sized pieces. Not too big, not too small, just right. Like when you’re feedin’ the chickens, you don’t want the pieces too big or they’ll choke, right? Same idea here.
- Chicken breasts, boneless and skinless
- Garlic, lots of it, good for ya health
- Green chile peppers, not too spicy, unless you like it hot
- Some of that cumin powder stuff
- Oregano, smells kinda like pizza, don’t it?
- Cayenne, just a pinch, for a little kick
- Chicken broth, the watery stuff from the chicken
- White beans, the little fellas in the can
- Jalapeno, if you feeling fancy
Now, get yourself a big ol’ pot. The bigger the better, I always say. You gonna need room to stir and all. Put a little oil in the bottom, not too much, just enough to keep things from stickin’. Heat it up on the stove, medium-like. You don’t want it too hot or you’ll burn the garlic, and burnt garlic ain’t nobody’s friend.
Throw in the garlic. I like to use a whole bunch, ‘cause garlic’s good for ya, keeps the sickness away, ya know? Chop it up fine, or smash it, whatever tickles your fancy. Then, toss in them green chile peppers. Now, here’s where you gotta be careful. Some of them peppers are hotter than a pistol, so if you got young’uns or folks who don’t like spicy, go easy. Me, I like a little kick, so I put in a good handful.
Next up, the cumin, oregano, and that cayenne pepper. Don’t go overboard on the cayenne, just a pinch will do ya. You can always add more later, but you can’t take it out, that’s what my mama always said. Stir it all up, let it cook for a bit, ‘til the smell gets nice and strong. That’s how you know it’s workin’. About three minutes or so, just keep stirrin’ so nothin’ sticks.
Alright, now pour in that chicken broth. Not too fast, or you’ll splash it all over the stove, and then you’ll have a mess to clean up, and nobody wants that. Bring it to a boil, then turn it down low, let it simmer for a bit. This is where the magic happens, ya see? All them flavors gettin’ to know each other, makin’ somethin’ real tasty.
Add in the chicken and the white beans. Stir it all up good, make sure everything’s mixed in. Now, you gotta let it simmer for a while, ‘til the chicken’s cooked through and the beans are nice and soft. How long? Well, that depends. Sometimes it takes longer, sometimes it’s quicker. Just keep an eye on it, stir it now and then. You don’t want it stickin’ to the bottom, that’s for sure.
And if you are feeling wild, throw in some jalapeno too, chop it up small though. Don’t want to bite into a big chunk of that, unless you a real fire eater, that is. Adds some extra zing, ya know?
White Chicken Chili is real good for when it’s cold outside. Warms you right up. But it’s good anytime, really. You can eat it for lunch, for dinner, heck, you can even eat it for breakfast if you want, I ain’t gonna judge ya. My kids eat it for snack too, when they home that is.
Now, some folks like to add all sorts of fancy stuff to their chili. Sour cream, cheese, cilantro, all that jazz. Me, I like it plain. Just the chicken, the beans, and the spices. That’s all you need, in my opinion. But hey, you do you. If you wanna fancy it up, go right ahead. It’s your chili, after all.
One more thing, don’t forget the salt and pepper. Gotta season it just right, ya know? Not too much, not too little. Just enough to bring out all the flavors. And if you want, you can add a little squeeze of lime juice at the end. Gives it a little tang, brightens it up a bit. But that’s up to you. The main things are the chicken, beans, and the spices though.
So there you have it. Cha Cha’s White Chicken Chili, my way. It ain’t fancy, but it’s good, honest food. And that’s all that matters, right? Give it a try, see what you think. And if you don’t like it, well, more for me.
