White Chili with Chorizo Chicken Micro Meatballs

Yield: About 1 3/4 gallon.
Collections: American Chicken Chili

Featured Ingredients

We designed this blend for making homemade Mexican-style chorizo sausage; simply mix with the ground meat of your choice for an authentic... Size Options
$5.59 Glass jar, 1/2 cup (wt. 3 oz)
Coriander has a sweet, pleasant flavor with a hint of lemon. Ground coriander seed is easy to add to rice dishes, meat rubs, and breads. Size Options
$4.47 Glass jar, 1/2 cup (wt. 2 oz)
Mexican oregano has a more robust taste than Greek oregano, with an astringent bitterness that pairs well with rich or spicy flavors.... Size Options
$2.79 Glass jar, 1/2 cup (wt. .75 oz)

White Chili with Chorizo Chicken Micro Meatballs Recipe

Ingredients
  • 2 1/4 pounds ground chicken thigh
  • 3 tablespoons Chorizo Mexican Sausage Blend
  • 2 1/2 sticks butter, divided
  • 5 cups red onion, small dice
  • 3 tablespoons minced fresh garlic
  • 2 cups poblano peppers, small dice (about 3 whole chilies)
  • 2 1/2 cups carrots, small dice
  • 3 quarts chicken broth
  • 3/4 ounce New Mexican red chile, dried, cut in pea sized pieces (no seeds)
  • 3 cups frozen corn kernals
  • 5 15-ounce cans Great Northern beans, drained
  • 3 cups minced fresh cilantro
  • 4 tablespoons ground coriander
  • 1 1/2 teaspoon Mexican oregano
  • 6 tablespoons flour
  • 2 cups whole milk, 1/2 and 1/2, or cream
  • 4 tablespoons salt, or to taste
  • {{ buttonText }}
Preparation Instructions

Combine chicken and Chorizo Mexican Sausage Blend mixing well and refrigerate 8 hours or overnight.

Using a very large pot, heat to medium heat. Add 1-1/2 sticks of the butter (reserving the rest for later in the recipe). To this add onions and sauté until they are translucent and limp. Add garlic and sauté 3 minutes. Then add poblano and carrots and sauté 4-5 minutes more. Then add the chicken broth, New Mexican red chile, corn, beans, cilantro, coriander and Mexican oregano.

Bring this to a low boil. Using the small (1t) side of a melon baller, take 1t scoops of the chicken and rap the handle on the edge of the pot, causing the meat to drop into the boiling liquid. When all of the meat has been added to the pot, bring the pot to a boil for 5 minutes. Remove from the heat and let cool a bit.

Meanwhile, in a small pot, melt the remaining stick of butter. When butter is simmering add the flour, stirring constantly. Let this simmer while stirring for 3 minutes to remove the raw flour flavor. Add the 2 cups of milk, 1/2 and 1/2 or cream, all at once. Stirring constantly, bring the mixture to a boil and let boil until it thickens. Pour this mixture into the second pot and stir well.

Taste for salt and add to your taste. Properly salted food brings out the other flavors.

Optional: serve with fresh chopped cilantro, avocado, sour cream, grated cheese, sliced green onions, crushed corn chips…or over cooked rice.

Yield: About 1 3/4 gallon.
Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

0 Comments

No ratings yet. Be the first!