White Bean Chicken Chili
December 14th, 2006
Oh boy! I can’t believe I have never posted this recipe! It has been one of my favorites ever since the first time I ever tasted it. I admit that I don’t make it all that often, as certain family members don’t like the green chilis that I usually put in it.
But that is no excuse for never having posted this fabulous recipe! All I can say, folks, is that my memory bank (the one in my head, not my computer) somehow thought that I HAD posted it when I actually have not.
I guess that’s okay, since it is nice and cold outside and it’s a good day to post a new chili recipe anyway.
Some good friends of ours served this at a Bible Study/Fellowship several years ago and were good enough to share the recipe with me. I will give you the original recipe and then tell how it can be adjusted in different ways. So if too many ingredients scare you away, stick with me here because it can be made pretty simply, too.
White Bean Chicken Chili - original
2 T. olive oil
1 lb. cooked, chopped chicken
1 small onion, diced
2 cloves garlic, minced
1 can chicken broth
18 oz. can of tomatillos - drained and chopped
16 oz. can of petit diced tomatoes
7 oz. can of diced green chilis
1/2 t. oregano
1/2 t. coriander
1/4 t. cumin
15 oz. can white beans - navy beans are my favorite
2 c. frozen or drained canned corn
salt and pepper to taste
You will get started by sauteing the onion and garlic in oil until they are soft. After that, simply add everything else and bring it to a simmer. Once it’s hot, serve whenever you are ready to eat.
This is best when you serve it with toppings:
Sliced limes - for juice
fresh cilantro
shredded cheese
avocado
sour cream
corn chips
Now for the simplified version:
1 or 2 leftover chicken breasts, chopped
1 can navy or any white bean
1 can chicken broth
1 can petit diced tomatoes
1- 2 c. frozen or leftover corn
1/4 t. chili powder
1/4 t. cumin
1/2 T. dried onion
1/2 t. minced garlic
salt and pepper to taste
This is almost as good (better for people who don’t like the chilis) and you are more likely to have or know how to find these ingredients.
A few days ago when I made this, I only had a couple of the recommended toppings, so I fried a few cheese foldovers to serve with it. That worked out pretty well, too.
Enjoy!
Trackback this post