It’s been drizzling rain here Denver for about 6 days now. Our seasons usually casually slide into each other, but this year summer abruptly clicked into fall. This may be the first year that I don’t have post-summer blues. Perhaps it’s because it’s the first year that I’m not returning to school or teaching, as I have for the past 30 years of my life. I went from college right into teaching first grade. No, this year I’m excited for fall, and fall cooking. Nothing could be more fall than chile. How do you spell chile by the way? Is it chilli? White chicken chile is not anything new. But it is delicious. I typically don’t like the “white” version of things, chocolate, pizza. But this is good. Lick your bowl good.
I’m currently experimenting with not eating dairy for various reasons (yeah, it’s sad). You could easily make this without the cream cheese. Please only do so if you have to! It’s quite the cheater recipe in that gets a lot of its seasoning and flavor from the prepared enchilada sauce (So “semi-homemade” cooking of me, but no I won’t do a “table scape”). This helps to make it a super easy week night meal that should only take about 30 minutes.
white chicken chile
makes about 4 large servings
- 1 lb. ground chicken
- 1 14oz. can pinto or white kidney beans, drained and rinsed
- 1 block (8 oz.) cream cheese
- 1 quart chicken broth (my favorite)
- 1 pouch (8 oz.) Frontera green chile enchilada sauce (you can use any other brand of canned green enchilada sauce)
- 1 small can of green chiles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2-1 teaspoon smoked paprika
- salt and pepper
- optional toppings: lime wedges, cilantro, avocado, sour cream, tortilla chips
- Heat a large pot with a little oil over medium high heat. Add the ground chicken and let it sear for a bit before you move it. You want it to get brown. Don’t stir it around too much. You can break it up later. Browning makes flavor.
- Once the chicken is cooked through and browned, remove it and set it aside.
- Add the chopped onion to the browned bits left in the pot from the chicken. Add a little more oil if you need to. Cook the onion about 4-5 minutes until soft.
- Add the garlic and cook for about 30 seconds-1 minute.
- Add the smoked paprika, some salt and pepper and cook for about 30 seconds.
- Add in the beans, cream cheese, chicken broth, enchilada sauce, and green chiles. Cook over medium heat until the cheese is melted.
- Return the chicken to the pot and simmer for about 10 minutes.
- Serve the chicken chile with cilantro, tortilla chips, sour cream, lime wedges, and avocado.
*My husband loved this chile. I thought it wasn’t creative enough or special enough for a blog but he said “why not?”. So, I hope you feel the same way. Let me know in the comments below what you think and especially if you try this!