White Chicken Chili

With the North East in the middle of one of the worst winters in memory, its no surprise that hearty, warm soups are being requested more often. For me, it seems like I can barely go a day without having a soup of some kind! New Jersey is pretty much know for its diners - often open all night and serving up what generally is pretty close to homemade comfort food. Diners are not really know for bending to the newest food trend, classics like tuna melts, greek salads and even meatloaf are the staples of these places served with a cup of their homemade soups and a scoop of pudding for dessert. But that is their charm - no matter what diner you do to you almost don't need a menu because you know what they serve...it hasn't changed in probably 50 years!

I recently had a delicious bowl of chili at the Windsor Diner in Clark, NJ and I just couldn't stop thinking about it for days. It was everything that a bowl of chili should be...and came with ample sour cream and salsa on the side so you could dress it up as you wished. This White Chicken Chili on the other hand, is pretty much the complete opposite! While it is delicious, warming and comforting it is more delicate rather than hitting you over the head with a hunk of ground beef. I have tried other recipes before but this was a new one for me and I think that it came out really well. I used my 7.5Q dutch oven to make the chili and let it cook in there for a few hours in the oven to really marry the flavors together. It was a little more soupy than my other attempt but I actually liked it and felt it had more flavor... use a bit less chicken broth if you would prefer a more stew/chili appearance.

click through for the recipe!