I consider this to be one of my staple dishes. The dish that I can make over and over again and virtually never get sick of. The dish that is synonymous with a cold, snowy night in.
I first had this at a friend’s place for a group dinner. Perfect for a large group and a cold, Boston evening. She shared the recipe and the next week I was in the grocery store looking for the ingredients. I was having a few people over for a casual dinner and thought I would try this out.
I clumsily read “chopped green chilies” and looked in the aisles for the corresponding item. Chopped jalapeño chilies? Jalapeños are green, that’ll work. Well, the dish I liked went to the dish I loved. Cheese and sour cream on top of this were no longer an option, but a tool necessary for spicy survival. With this said, if spicy ain’t your thing, look for the REAL chopped green chilies, which add a nice flavor, but nearly none of the bite. For the in-between version. 1/2 chopped green chilies, 1/2 jalapeño.
I use grated Gruyère as my topping, but I can see Monterey jack being fantastic as well. Serve with a warm, crusty loaf of bread and you’ve got yourself your next snow day dinner.
adapted from a friend’s recipe
- 1 tsp lemon pepper
- 1/4 tsp pepper
- 1/2 tsp salts
- 1 tsp Lawry’s or other seasoned salt)
- 1 tsp chopped garlic (2 medium sized cloves)
- 1 medium onion chopped
- 3 cans great northern beans, drained and rinsed(cannellini beans work fine as a substitute)
- 4 chicken breasts (1.5-2lbs)
- 1 1/4 water
- 1 cube of chicken bouillon
- 2 small cans diced jalapeño peppers (see note for “heat” adjustment)
- sour cream (optional)
- shredded cheese (optional)
- olive oil
- Boil chicken breasts–once cooked, shred. This generally takes about 15 minutes.
- In a stockpot (or any deep pot), sauté onion and garlic in a bit of olive oil (about 1-2 tbsp)
- Add everything else.
- Simmer for at least 20 minutes. I generally aim to let it simmer for about 40 minutes. I’m convinced that it allows the flavors to saturate better.
- Garnish with sour cream and shredded cheese.
- Serve with warm, crusty baguette.