Tuesday, January 25, 2011

Tasty Tuesday ~ Southwest White Chicken Chili (need your help!)

So I was hesitant to post this recipe because it was kind of a disaster.  Sounds delicious, even from the title, but upon execution it was kind of bland.  I even tried adding some more (and by more I mean A LOT) of seasoning, but it still came up short.  To the recipes defense, I decided to shred the chicken which I think soaked up what little liquid you add (Only 3/4 cup of water...really??)  To help this, I added more water which I think then made it too watery.  It was kind of a vicious cycle where I continued to botch our dinner over and over again.  Haha.  It was really just one big fat fail.  So to all those culinary genius folk out there....do you think this could be salvaged by making it as the recipe follows?  Or do you have a fabulous white chili recipe you could offer me instead??

Southwest White Chicken Chili
1 T vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 can Cream of Chicken Soup
3/4 cup water
1 1/2 cups frozen whole corn
2 cans (15 oz each) white kidney beans, rinsed and drained
2 T shredded cheddar cheese

1. Heat oil in 4-qt saucepan over medium-high heat.  Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.

2. Stir soup, water, corn and beans in saucepan and heat to a boil.  Reduce heat to low.  Cover and cook 5 min, stirring occasionally.  Sprinkle with cheese.

Bon Appetite!!


I'm Jess said...

I'm no culinary genius for sure but I'd suggest adding chicken broth. I use Rachel Ray's it has less sodium. Sounds yummy!

KatiePerk said...

Hot Sauce? Maybe some sort of fresh herbs? Add in a little sour cream? just thoughts. Sorry it wasn't fabulous!

I'm Jess said...

I'd also substitute virgin olive oil for the vegetable oil :)

Andy, Cathy, David, Natalie, and.... said...

I make some similar to this... substitute two cans of chicken broth for the soup and water... add 1/4 cup of salsa(or just some cilantro) and a 4.5 oz can of green chilies.

Joel and Cindy said...

I'm a cheater so I buy a packet of McCormick's White Chicken Chili seasoning, add chicken, add great northern beans, and add water. Super super simple and VERY good! :)

ae said...

Some people have already mentioned these but I would suggest adding McCormick's white chicken chili seasoning and using chicken broth instead of water.

Amber said...

I've been a blog stalker for a while now (sorry for not commenting sooner) - I found your blog through Jordan's. Anyways, I use this recipe for white chicken chili and it's wonderful - http://allrecipes.com/Recipe/Cha-Chas-White-Chicken-Chili/Detail.aspx. Just a warning - it is super spicy so be careful. Good luck and enjoy!

Jeremy, Censie & Jude said...

I nominated you!!!

Kristin said...

I'm typically a lurker, but I have a recipe that's similar to yours and has great taste. Plus, it's crockpot...even better! Cut the chicken breasts into cubes and toss in cumin, and chili pepper. Add diced onions, peppers, a can of tomatoes undrained, and a cup of salsa. Cook in crockpot for 7-8 hours on low. In the last 1/2 hour of cooking, add a can of black beans, drained. It is super good and even better the next day.

Married...with a Pup said...

Sorry no help here, but southwest white chicken chili sounds sooo good!

Kristen said...

hey there, I make a "green" chili, it's fantastic! Shoot me an email: barrelnutt@yahoo.com if you're interested in the recipe!

Domestic Goddess said...

i'm with jess...add some chicken broth. rotiserie chickens are delish! would that work?? also add some rotel or green chilies! :)

Carol {Everyday Delights} said...

Ok, I haven't tried this yet, but I think it looks pretty good!

I'm a big fan of Ina Garten!