It seems that as of late my mind has been stew and soup focused. Well, it might be the weather, or sales marketing for all things fall and warm, but there is nothing like eating soup or stew on a rainy day. For the last few days, the weather has been overcast here in Florida, so my mind is on White Chicken Chili today.
This white chili recipe was inspired by a combination of things; First, my good friend Debbie, who first introduced me to the concept. Second, a jar of Frontera Tomatillo Salsa sitting on the shelf. In last week's post, I talked a bit about this favorite pantry product, and how I have used it. So, here is one awesome recipe to use this amazing salsa, my friends!
Let's begin, step numero uno to make this magnificent white chili!
To make white chicken chili recipe you will need a 2 or 4-quart saucepot. I used my Rockcrok to make this deliciously spicy recipe, which is a 4-quart stoneware dutch oven. The Rockcrok can be used on the stove, oven, or microwave. It can also go immediately into the fridge or freezer after cooking, and the same way from freezer to stove. If you are in the market for a crockpot like a device this is one to consider. Plus the Rockcrok has the option of a portable burner. Great for potluck parties or to set and forget over the counter as I did with this amazing white chicken chili.
I started by warming up Rockcrok to medium heat. I pour about 1 tablespoon of olive oil to heat but not smoke.
Add all ingredients to the pot but in a sequence. You know I love my food with tons of flavor.
Once the oil was hot, I squeezed the hot Italian Turkey sausages into the pot. I seared the meats slightly and mashed them a bit break them apart. Then, I added ground chicken and cooked both turkey sausage and ground chicken until golden. I also continued breaking down any large lumps of meat or sausage. Once the meat was golden, I added small diced onions and chopped garlic. I let the onions cook until just translucent. This brings out the juices of the onions and garlic.
Step number Tres!
Next, I transferred my pot from the stove and into the portable burner, which I had preheated to a low setting. I added the entire content of the Frontera Tomatillo Salsa and a rinsed the beans from a can of great northern beans. In order to maximize flavor of my white chili, I filled the tomatillo jar half way with chicken broth and added that to the pot as well. Placed the lid on the Rockcrok and set the kitchen timer for one hour.
That was it. Six-ish ingredients and three steps to make this delicious white chili with chicken and spicy turkey sausage. Serve it a nice piece of cornbread or over rice. If you like this chili recipe you might enjoy these as well;
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White Chicken Chili
- Ground chicken
- Hot Italian Turkey Sausage
- Great Northern White Beans
- Chicken Stock
- Frontera Tomatillo Sauce
- Salt and Pepper to taste
- paprika optional
- In a hot 4-quart pot sear turkey sausage (casing removed) and ground chicken. Crumble the sausage and ground chicken as it cooks to breakdown large chunks.
- Add Onions, Great Northern white beans, Frontera Tomatillo Sauce, or any other tomatillo sauce you might like, chicken stock, and spices
- Reduce heat to low for a slow simmer, cover and let cook for about an hour.
- Remove from heat and serve. Option to top with sour cream. I topped mine with shredded Manchego cheese, and fresh cilantro. Manchego has a buttery flavor and a cross between Parmesan and cheddar. Delicious