There are certain recipes from my childhood that feel like a warm hug and this is one of them. My Aunt Ginger’s white chicken chili has been a staple since I was a little girl. Something that I’m sure my grandmother gave to her! My dad grew up in a small town in Kansas and my grandmother was an incredible cook who woke up at 4am most mornings to prep fresh cinnamon rolls and meals for the day. I really appreciate a meal that feels like arms wrapped around you. When a recipe comes from the family archives it’s like my loved ones holding me in their arms. I hope this recipe becomes a staple in your homes, too.
Aunt Ginger’s White Chicken Chili Recipe
Ingredients:
3 large potatoes, peeled and cubed
1 white onion, chopped
3 cloves garlic, minced
2-3 cups shredded chicken (I use rotisserie)
1 can northern beans
4 cups low sodium chicken broth (1 box)
1 cup white wine (I use Pinot Grigio)
1 cup half and half
1 cup shredded cheddar cheese
2 tsp chili powder
1 tsp hot sauce (I use cholula)
2 tsp cumin
salt to taste
*toppings: sour cream, cilantro and cheddar cheese
In a large soup pot, over medium heat, coat the pot with 2 tbsp extra virgin olive oil and add your potatoes, onions and garlic for 1-2 mins to heat up. Then add 2 cups chicken broth and 1 cup wine (if you don’t want to use wine you can just use water!). Add a big pinch of salt. Bring to a boil and simmer for 30 minutes.
Add your chicken and remaining 2 cups of broth, stir in your seasonings and taste to add more if you want! Add more salt if needed especially if using low sodium broth. Simmer for another 20 minutes.
Add beans, half and half and shredded cheese and cook for 5-10 minutes until warmed through and melted! Serve, garnish and enjoy!
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