Prep 5 mins
Cook 20 mins
This classic recipe has an extra spicy twist to it. I hope everyone enjoys it as much as I did. It tastes even better the next day.
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 4 boneless chicken breast halves, cut into one inch chunks
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 (15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid)
- 2 cups chicken broth, divided
- 1 teaspoon chipotle pepper, seeded and minced
- 1⁄2 cup heavy cream
- shredded monterey jack cheese
- chopped fresh cilantro leaves
- Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
- Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
- Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Good basic recipe but I made changes due to what I had on hand. Be careful and only add salt 1 t. at a time. Mine was way to salty until I added some canned tomatoes. Here is what I did:
I thought this was a too salty. I would use only 1t. salt next time. I added: 3 cloves garlic (that I sauteed with the onion), precooked chicken, extra water, 1c. white beans, 2 c. kidney beans, 1 can pureed Italian style tomatoes, and I skipped on the chipotle pepper and the heavy cream. I served with a dollop of sour cream, wedges of avocado, and a few crushed tortilla chips. Pretty tasty. Next time I would also double the recipe so that we would have leftovers.
Outstanding...I found this recipe so that I could use some of my fast growing cilantro and it was wonderful. I did add some cilantro to the beans before I placed them in the food processor for a little extra flavor. Far tastier and lighter than regular chili.
Awesome is the only word to describe this chili! I used jalapenos in place of the chipotle pepper, to tone down the heat a little. We aren't wimps, but we aren't fire eating dragons either! This has 5***** written all over it, but more like 10!