Black and White Bean Chicken Chili

Pam-I-Am's Note:

A hearty soup that is a meal in a bowl.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 1 1/3 c ...

• 2 tablespoons oil
• 1 cup onion, chopped
• 1 garlic clove, minced
• 1/3 cup flour
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 cups milk
• 1 cup chicken broth
• 2 cups white shoepeg corn, frozen
• 1 (15 ounce) can white beans, rinsed
• 1 (15 ounce) can black beans, rinsed
• 2 cups cooked chicken, cubed
• 1 (4 ounce) can green chilies, undrained
• 1/4 cup fresh cilantro, chopped

Directions:

1. Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
2. (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
3. Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
4. Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
5. Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
6. Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Reviews

[Roxygirl in Colorado]

I chose this recipe because I liked your photo so much! The milk and the two types of beans gave it a nice creamy texture (like a chowder). Avocado made a perfect topping. I will enjoy making this again. Thanks Pam, for another great recipe.
Roxygirl

[Chef #619980]

Great meal. My kids loved it! Leftovers freeze well.

[jetta_mel]

this was great! i doubled everything and it worked out nicely. it wasn't spicey so it worked well for the kids, and you can kick it up with hot sauce at the end for the adults. topped with jack cheese and chips, i think avacado would be HEAVENLY on this too.