White Chicken Chili
photo by NorthwestGal
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
CHILI INGREDIENTS
- 453.59 g dried white bean, pre-soaked (such as cannellini, about 2.5 cups when dry)
- 1419.54 ml reduced-sodium chicken broth
- 236.59 ml onion, chopped
- 2-3 garlic cloves, chopped
- 9.85 ml ground cumin
- 4.92 ml dried oregano
- 2 (822.13 g) can diced mild green chilies
- pickled jalapeno pepper (can replace one can of chilies for spiciness) (optional)
- 0.61 ml ground cloves (I just threw a whole one in and took it out before serving)
- 453.59 g boneless skinless chicken breast, cubed
- 4.92 ml kosher salt
-
TOPPING IDEAS
- sour cream
- shredded cheese
- green onion, chopped
- cilantro (or other fresh herbs) or parsley (or other fresh herbs)
directions
- Put pre-soaked beans into a pot along with the garlic, onions and broth. Bring to a boil, reduce heat and simmer uncovered until the beans are tender (about 1 - 1.5 hours). If needed, add water periodically to keep beans moist.
- Before beans are done, sautee the chopped green pepper in olive oil and set aside.
- Add to the beans: cumin, oregano, cloves, chicken, and green pepper. Cook for 30 minutes. Add salt. Adjust seasonings.
- Serve with desired toppings.
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Reviews
-
I've never had chicken chili, but I've always wanted to try it. And this was a good recipe. I'm not sure if I did something wrong, but it wasn't all that thick like a regular chili. But that didn't really matter much, because it was delicious all the same. I went light on the chilies and peppers as my kids can't tolerate much heat at all. But even so, it was perfect for a light dinner after the string of chilly, windy days we've been having. Made for 2009 Spring Pick-A-Chef.
RECIPE SUBMITTED BY
<p>Hi, I'm Natalia and I love reading, traveling, Fall, yoga & Pilates, creating nutritious meals for my family and encouraging others as they carve their own paths of joyful health. </p>
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