White Chicken Chili
Great Northern beans, poached shredded chicken and a great deal of Monterey Jack.
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Original recipe: 6 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Method
Notes
- The cheese is doing structural work here — it is what thickens the chili — but 1 1/4 lb is a lot. Reviewers of the original suggest halving it and thickening with a roux instead.
- Start the night before: the beans need an overnight soak.
- The stock reduction matters. Boiling the poaching liquid down to about 2 1/2 cups concentrates it into the base of the chili rather than leaving it watery.
Adapted from Food & Wine, November 1998. Original: /sample/white-chicken-chili/source
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