We're getting ready for a day of swing dancing tomorrow. Steve and Rebecca Drzewiczewski
are coming for some lindy hop workshops. A bunch of us are getting together for soup after the workshops and before the evening dance. I'm in the process of making stock right now. The brownies for dessert just came out of the oven. I was thinking about making some white chili too. Here is one version I like...
2 Tablespoons olive oil
1 cup diced sweet onion
3 ribs celery, diced small
4 cloves garlic, minced or put through a garlic press
In a large sauce pan, saute the onion, celery and garlic in the oil over medium heat until they are transluscent.
Add: 4 cups cooked shredded or diced meat (pork, ham, chicken or turkey or a combination)
2 cups (one can) cooked Great Northern Beans- drained
2 cups (one can) cooked baby butter beans- drained
3 to 4 cups hearty chicken broth depending on how thick you want it to be
2 cups (1 can) refried beans
1 Tablespoon chicken bouillon paste or powder
2 cups white corn
4 oz. can diced chilies
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoons Cholula hot pepper sauce
Simmer on low 20 to 30 minutes, stirring often.
When you serve sprinkle each bowl with shredded Monterey Jack Cheese and top with a dollop of sour cream.
If you want to add a little color to your chili, add 1/2 cup chopped fresh cilantro just before serving. You can also top with slices of fresh avocado, a few dashes of Cholula sauce and a little salsa.