My Mom introduced me to Chile Blanco (White Bean Chicken
Chili)over 10 years ago. It was after my parents became snowbirds bouncing
between Oregon and Arizona. It seems that Chile Blanco originated in the 1980’s
somewhere in the Southwest, but not Texas. My mom made the first batch I had of
this dish. She got the recipe when living in Arizona. I tried various canned
varieties, but I was not a fan. The times I enjoyed it were when it was made
from scratch.
It tends to by Northern white beans, chicken or turkey (Duck
has also been used), green chiles, cumin, oregano, onions, garlic, and
jalapeños. There are variations, many call for sour cream or Mexican crema.
When I first made it, I noticed the similarities in flavor to Sopa de Lima.
That led me to add lime juice and diced tomatoes to mine. Among the things to
add I would include shredded zucchini and/or yellow/ summer squash, roasted
diced poblano chiles, nopales or nopalitos, greens (kale, chard, mustard
greens, spinach, or turnip greens), cilantro, yogurt (usually instead of sour
cream or Mexican crema), and white cheese (Monterey Jack, cotija, asadero,
ranchero, queso quesadilla, queso fresco, Manchego, drunken/tipsy goat cheese,
Oaxaca cheese, and Parmesan).
Chile Blanco
Since this dish is traditionally paired with a variety of
poultry, other possibilities include, goose, quail, pheasant, squab, and
Cornish game hen. Another variation is a Seafood chili blanco. This would
include any combination of shrimp/prawns, fish, clams, crab, crayfish, lobster,
octopus, squid, and scallops. Cream, sour cream, or Mexican Crema would work
with the Seafood variety. Beer is a common ingredient for all chilis, but I
avoid alcohol.
I made it at work for the people I support on December 14,
2017. I added the lime, petite diced tomatoes, a dash of paprika, and a dash of
chili powder. Due to dietary restrictions I could not use any dairy. It tasted
great. The combining of the elements from Sopa de Lima were a great twist. When
I make it at home, I will use homemade Mexican crema. I definitely use Fritos
or tortilla chips or strips. Chile con Carne, Chile blanco, Chile Colorado,
Vegetarian Chili, and Chile Verde seems to be the main variations, but that may
change again with a cook or chef with the right creativity.
Creamy White Chili Recipe
White Bean and Chicken Chili
Seafood Chili Blanco
No comments:
Post a Comment