This White Chicken Chili is quick, creamy, and full of great Tex-Mex flavours. The grated cheese on top melts into a delicious, heart-warming chili. In other words, everyone will love it!
1 ½ lb strawberries, stems removed, sliced (about 5 cups)
½ cup sugar
2 ½ Tbsp. cornstarch
1 ½ Tbsp. lemon or lime juice, fresh
Crumble
3 cups all-purpose flour
¾ cup sugar
¼ cup brown sugar
¾ tsp. baking powder
1 ½ tsp. corn starch
⅛ teaspoon salt
1 cup salted butter, cold, cut into tablespoon-sized pieces
2 small eggs or 1 large egg and one yolk
1 Tbsp. vanilla extract
Drizzle
2 Tbsp. whole milk or cream
1 cup icing sugar
Instructions
Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
Strawberry Mixture
In a medium saucepan, whisk together the sugar and cornstarch. Add 1/2 the strawberries and lemon or lime juice and stir to combine. Place over low heat.
Mash the berry mixture slightly with a potato masher to help release the juices. Stir frequently and cook for 5-6 minutes until the strawberries are soft and release their juices. Increase the temperature to medium, stirring constantly, until the strawberry mixture gets thick. It will be very thick.
Once it’s thick, stir in the remaining strawberries and cook for another minute, stirring constantly. Remove from the heat and let cool while you make the crumble.
In a food processor, add the flour, sugar, brown sugar, baking powder, cornstarch, and salt. Pulse 1-2 times, and then add the butter. Pulse until the mixture resembles cookie crumbs.
Whisk the egg and vanilla with a fork in a small bowl. Add the egg and vanilla mixture to the food processor bowl and pulse until the mixture clings together. If you pinch some of it, it should hold together.
Dump about ⅔ of the mixture into your prepared baking dish. Press it firmly with your hands, the back of a spoon or the bottom of a measuring cup, making it as even and level as possible.
Pour the strawberry mixture over the top, spreading evenly.
With the remaining crumble, sprinkle it evenly over the top of the strawberry layer. To get a nice-sized crumb with good crunch, I take a handful of mixture and press it together in my hands before I sprinkle it on top.
Bake for about 50-55 minutes, or until the top crumble part is light golden brown. The mixture should gently bubble and lift all the way to the middle.
Remove from the oven and let cool completely before drizzling with icing.
Drizzle
Whisk icing sugar and milk or cream in a small bowl until smooth, and drizzle over cooled cake.
Chicken Broth – Don’t throw out all those chicken bones! Making chicken broth couldn’t be easier, especially if you have an instant pot. If you don’t have an instant pot, use the same instructions and place the pot on the stove over low heat. Bring just to a gentle boil, turn to low heat and simmer for 2-3 hours.
Optional, Chopped vegetables – especially any limp carrots or celery hanging out in the fridge. I usually add one onion, chopped into six pieces, one or two carrots, and two celery stalks.
2 tsp salt
Optional, a small handful of peppercorns
Instructions
Instant Pot:
Place all the leftover bones, skin and juices into the instant pot and cover with cold water, no more than 8 cups. Avoid adding more water, as the broth will taste watery.
Add veggies if using, salt and peppercorns.
Set the timer for 90 minutes on the soup/broth setting, and once cooked, let the heat come down naturally.
Strain the broth and cool it. Place it into wide-mouth mason jars or reusable freezer containers of your preferred size and freeze until needed. *see note below.
Notes
*If using mason jars, make sure to leave at least an inch of head space, and the broth must be completely cool before putting it into the freezer; otherwise, your jar may crack. I’ve invested in a 1-cup silicon tray (which looks like an oversized ice cube tray) and frozen stock in it, so I always have small amounts available in my freezer.
Making your own taco seasoning is very simple if you don’t have a favourite taco seasoning like Triple Smoke Texx Mexx.
