Friday, January 30, 2009

White Bean & Chicken Chili Recipe

My fabulous, older sister Steph made me some amazing white bean & chicken chili a while back and then sent me the link to the recipe. Since it has been chilly lately, I was craving some nice, hearty soup, so last night I made a big batch. I can't tell you exactly many people it will feed, but I think Cam and I will be having it for a few days. And although the prep and cook time are loooong, the end result is totally worth it.

  • 3 15 oz. cans white beans, drained (or you may cook your own)
  • 6 cups chicken broth
  • 2 medium chopped peeled onions, divided
  • 2 Tbsp olive oil
  • 1 1/2 lb boneless, skinless chicken breasts, cut into ½-inch cubes
  • 2 4 oz. cans whole green chiles (they kind of fall apart, but next time I might try the chopped chiles)
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 1/2 tsp crushed dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

  • Bread bowl (I just bought two, small round loafs of bread and cut out a plug in the top and pulled out bread until I made a bread bowl - how very sophisticated, eh?)
  • Sour Cream (we used fat free - I can't taste a difference, though I am sure Cam did!)
  • Shredded cheese (we used Kraft natural shredded Mexican cheddar jack cheese with jalapeno peppers)
  • Salsa (we didn't use any)

    Place beans, chicken broth and half the onions in a large pot; bring to a boil (this takes a while). Reduce heat and simmer. Meanwhile, heat a large skillet over medium-high heat. Add oil and, when hot but not smoking (be careful or it will taste burnt!), add onions and sauté until tender (they will begin to look translucent).

    Stir in chicken and sauté for 5 minutes, stirring frequently, until thoroughly cooked. Add green chiles, garlic, cumin, oregano, red pepper flakes, salt and pepper and stir until well combined.

    Transfer mixture to bean pot, return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed. Serve warm, garnished with sour cream, cheddar cheese and salsa, if desired.

    Absolutely delicious and not very spicy. I totally ate the inside of the soup-soaked bread bowl once I finished my two helpings. We were going to serve it with a lovely side salad of spring mix, gorgonzola cheese, pecans and Asian vinaigrette dressing, but we just ate soup instead. It was that good.

    Jonathan et Kari said...

    I've never actually has white chicken chili, but it's always sounded good to me. Maybe this'll kick me into gear to make some.

    Thanks for the recipes!

    Abby said...

    That looks delish! :-)

    hjoyferg said...

    This looks absolutely fantastic!!! :D And it looks like something I can make here (RO-land)....sometimes more specialized ingredients are a little difficult to come by.

    Speaking of which, check out our cookbook website:

    We created it so that we could share some American cooking with the world theatre as well as help out our fellow Peace Corps volunteers who come into PC not knowing how to cook for themselves!!!

    Cheers & Pofta Buna (Bon Appetite!)!