Winters in the South are much different than in Michigan! The "normal" fifty degree days with sunshine sure beats tempartures below zero with snow drifts that even some of the heaftiest snow blowers can't even cut! But even in South Carolina, it gets cold enough for you to want to curl up in front of the fireplace with a warm, cozy blanket and a nice, hot bowl of soup! Chili is probably my favorite type of soup - it's hearty enough to stand on it's own, it's very versatile and it's one of those things that definitely has a place of it's own on my list of comfort foods!
A popular twist to the delightful dish is White Chicken Chili and if you've never tried it, oh my, you are missing out! With flavors reminiscent of Santa Fe, this hearty recipe is a sure-pleaser! Not only is it an easy and quick meal to prepare, but it's a wonderful dish that works well for get-togethers and parties alike! While I usually prefer corn bread as an accompaniment, I chose to make homemade tortilla crisps to serve on top instead. The smokiness of the cumin-flavored crisps with the creaminess of the chili was delish and not a single drop was left!
White Chicken Chili & Homemade Tortilla Crisps
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1 lb. Grilled Chicken Breast, cubed
1 16oz jar Salsa Verde
4 16oz cans Cannelini Beans
1 lb. Pepper Jack cheese, cubed
6 Flour Tortillas
2 Tbsp. Ground Cumin
Preheat oven to 350 degrees. Meanwhile, in a large pot, add chicken, salsa and beans (including the juice - do not drain them). Cook on Med-High heat for 20 minutes or until heated through. Stir in cheese and cook until melted.
While chili is cooking, cut tortillas into 1" strips and then, again, in half.
Spread strips out onto an ungreased baking sheet. Drizzle lightly with oil and sprinkle cumin on top, covering each piece. Bake for 10-12 minutes or until crisp and slightly browned.
Serve chili immediately and garnish with tortilla crisps, sour cream and cilantro.
Source: With a Cherry on Top