White Chicken Chili
photo by Paguma
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 236.59 ml celery, chopped
- 236.59 ml onion, chopped
- 3-4 jalapeno peppers, chopped
- 3 garlic cloves, minced
- 14.79 ml vegetable oil
- 946.36 ml chicken broth
- 3 (1275.72 g) can great northern beans, rinsed and drained
- 14.79 ml parsley, finely chopped
- 14.79 ml cilantro, finely chopped
- 14.79 ml lime juice
- 14.79 ml ground cumin
- 4.92 ml cayenne pepper (optional)
- 29.58 ml cornstarch
- 59.14 ml cold water
- 473.18 ml cooked chicken, cubed
directions
- In a large saucepan, cook celery, onion, jalapeños, and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper (optional); bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes or until thickened.
- Serve with shredded cheese and sour cream (optional).
- ENJOY! :-).
- Note: A deli rotisserie chicken works great with this recipe. It's already cooked so all you need to do is pull the meat from the bone and shred it with a fork before adding.
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Reviews
-
I thought this recipe came out exceptionally well, and that doesn't take into account that it should do even better with a day's marriage under its lid. I didn't mess with the basic recipe too much, but as there are only two of us in the house these days, I lessened the beans by one can. For topping I used some sliced black (but not the bland tinned variety) olives, and some horseradish cheddar, which I accidentally found in the cheese section and who's name suggested itself to me as a great candidate for eating with a chicken chile. Both additions worked out quite well, but I think this recipe lends itself to any adjustment you might personally prefer. I'll make it again, and invite you over.