My sister and brother-in-law eat more Mexican food than anyone else I know. My bro-in-law is from Texas so it only makes sense that he'd be a fan and my sister-in-law, she just loves some Mexican food. So it was not a big surprise when I went over to their house recently for dinner and they served up some Mexican-inspired white chicken chili, complete with cilantro.
My sister-in-law is like my mother-in-law in that they don't generally follow a recipe because they are good like that, so I knew I better ask her right away how she made it. She told me about cilantro paste which I had seen at the store before but hadn't tried. It tasted great in the chili, very fresh tasting and about 1/3 of the price of fresh too. Considering it's winter and all my fresh herbs are outside and frozen right now and will be until about June, I was sold. So I did buy some cilantro paste and recreated her chili so it's now on the books!
Ingredients
4 chicken breasts
4 cups chicken stock
1 tbsp minced garlic
1 onion, diced
2 red peppers, diced
1 (4oz) can diced green chilies
1 tsp cumin
1 tsp salt
1 tsp minced garlic
1/2 cup heavy cream
2 cups white corn
1/2 lime, juiced
1/2 lime, juiced
2 (14.5oz) cans white beans
2 tsp cilantro paste
1/2 cup sour cream
Try it topped with diced avocado and crumbled tortilla chips!
Try it topped with diced avocado and crumbled tortilla chips!
Directions
1. Place chicken, garlic, onion, red pepper, green chilies, cumin, lime juice, salt and garlic in a greased slow cooker. Pour chicken stock over top. Cook for 4hrs on low.
2. Remove chicken and shred. Place chicken back in Crock-Pot and stir in cream, lime juice, beans and corn. Heat on high for 30 minutes, stirring occasionally.
3. Right before serving, stir in cilantro and sour cream.
3. Right before serving, stir in cilantro and sour cream.