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.
My husband tried this at a church dinner so I needed to find a recipe to fix it for him. We tried this one and all the way thru he kept telling me it's not right, until he took his 1st bite. Now he loves it and said it needs to go into our regular rotation. Thanks for giving us a great meal!
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.