Oh boy. It’s been a while since I’ve posted a recipe for #WIAW. (I admit, too, that it’s been a while since I’ve been able to get creative with meals again.) This recipe was delicious and different. I’m not sure why I got the idea to add chorizo to my white chili, but I did, and it wasn’t so “white” afterward. Haha. However, it’s still a “white” chili, because I didn’t use tomato sauce for the base – it’s made with chicken broth.
I ran out of bell peppers, which normally would have been added to this. So, instead of the bell peppers, I added the green chiles and viola! Delicious! Try it. It won’t disappoint.
- 1 lb. boneless, skinless chicken breast, cubed
- ½ lb. chorizo, skin removed
- 4 oz. chopped green chiles
- 2 16-oz. cans of chili beans (mild or hot – your preference), undrained
- 2 C. corn
- 6 C. chicken broth
- 1 tbs. chili powder
- 1 tsp. garlic salt
- 1 tsp. ground cinnamon
- ½ tsp. ground chipotle pepper
- Plain Greek yogurt (I use Chobani, of course! Imagine that.)
- Mexican blend shredded cheese
- In a skillet over medium to medium-high heat, sauté the chicken and chorizo until thoroughly cooked.
- In a stock pot or Dutch oven, add the chicken to the chicken broth and bring to a boil.
- Add the beans, corn, chiles, and seasoning to the broth.
- Simmer over medium-low heat for about 20 minutes.
- Remove the pot from the heat and allow to cool slightly in order to let the liquid thicken.
- Serve topped with shredded cheese and plain Greek yogurt!