White Bean Chicken Chili

Dib's's Note:

I love this with crusty french bread sticks and a salad.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 tablespoons vegetable oil
• 1 large yellow onion , chopped
• 1 stalk celery , chopped
• 1 ½ lbs boneless skinless chicken breasts , cubed
• 2 cloves garlic , minced
• 2 -3 jalapenos , minced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (or more)
• 2 cups chicken stock
• 1 (19 ounce) can white kidney beans , drained and rinsed
• ¼ cup cilantro
• 1 cup shredded jalapeno jack cheese

Directions:

1. In a large saucepan over medium heat combine the oil, onions and celery.
2. Cook, stirring for 5 minutes.
3. Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
4. Cook, stirring constantly for 5 minutes.
5. Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
6. Cook, stirring for 2 minutes.
7. Stir in stock and bring to a boil.
8. Reduce heat to medium low and simmer for 15 minutes.
9. Stir in beans and cook for 5 minutes, stirring gently.
10. Remove from heat and stir in cilantro.
11. Ladle into bowls and top with cheese.

Reviews

[Omniveg]

Excellent. Like all the other reviewers, I made my own variations: more chili powder and cumin because I didn't have jalapenos; red pepper flakes instead of cayenne. Used cooked leftover chicken, added a bag of fresh spinach at the end, and a jar of garden vegetable tomato sauce. Is it still the same recipe? Well, cousins! It was good.

[Nado2003]

Even though I did not have celery and used a roasted chicken this is still a good recipe. I put my stick blender and pulsed it twice before serving to make it creamy. We all enjoyed this dinner. Served with cornbread and kale chips. Yum. Thank you

[[e-mail]]

Just a really good receipe. I made changes of my own changing the chile powder to 2 tbsps chipolte chili powder and 1 tsbs of mexican chili powder, 1 tsp mexican oregano, 2 cans of diced green chilies instead of the jalapenos. Finished with finely ground masa harina mixed with water to thicken. Served with chilie corn bread. Everyone thought it was wonderful.