been making this for a long time. great for a change.
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1 or 2 pounds of chicken meat (breast, legs, thighs) or pork cubed. more meat never hurts. the original recepie says one pound - not enough for me. i want mine thick and with at least a chunk of meat on each spoonfull.
1 package of Mc Cormick white chicken chili seasoning mix.
1 can of creamed corn.
1 can of beer, the cheap stuff your buddy brings over before he gets into your Sam Adams - or 1 1/2 cups water, chicken or veggie stock.
1 or 2 cans white northern beans 15 ounce. see description below.
1 pound of bacon - ends & pieces are fine (optional). chopped 1/2''x1/2'' or so.
1 pound of mushrooms fresh or a can or 2. (optional).
1 bag of shredded cheese.
1 bag of corn chips (your favorite)
1 pint of sour cream (optional).
onion chopped fine or course as desired.
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in a big heavy pot, preferably non-stick, cast, 6 quart or bigger -
brown the bacon. leave the fat, it won't hurt you. leave the bacon.
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add the chicken or pork. brown. cook a few minutes.
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add the chicken chili mix and a beer. (or water-stock) bring back to a boil.
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add creamed corn, canned beans, and fresh or canned mushrooms. don't drain anything. use all the juice from all the cans.
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simmer for a bit. uncovered. this will reduce the water and thicken everything.
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in an eating/serving size bowl, crush some corn chips and put them on the bottom. use plain or any flavor you like. (nacho is ok).
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spoon on the chili.
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add to the top, shredded cheese, sour cream, chopped onion, hot sauce etc.
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here's a tip . . . .the recepie calls for no cream corn and one can of white beans (15 oz). if you've got kids or parents around, it's way too hot for them. my way is to make it mild and put a bottle or two of hot sauce on the table. anyone can shake on the heat but, nobody can take it out.
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like any soup, stew or chili, this stuff is better the next day.
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enjoy
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