My aunt Sue has been talking up her white chili for some time now and I finally decided to give it a try. She says it tastes better the next day but I can't confirm that since we ate the whole pot.
Sue's white chili with corn bread
If you would like to give it a try here's the recipe:
1-2 boneless chicken breasts, cooked and cut up
1 can chicken broth
1 can cannelini beans rinsed and drained
1 can green chilis, not drained
cumin to taste
Put chicken broth, onion, garlic and cut up chicken in pot and simmer til warmed through, Add beans and chilis and cumin, cook for 5-10 minutes. Serve. Great with corn muffins on the side.
I garnished it with a little shredded cheddar and a couple crushed up torilla chips. It's a lighter twist on traditional chili (especially if you skip the garnish) and while the chilis add a nice flavor it's not too spicy. It definitely hit the spot on a chilly (pun intended) evening.