White Bean Chicken Chili

Submitted by Diana Adcock

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

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 1 stalk celery, chopped
• 1 1⁄2 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
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper (or more)
• 2 cups chicken stock
• 1 (19 ounce) can white kidney beans, drained and rinsed
• 1⁄4 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

 

[Debbie P.]

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.

 

[Absinthe27]

Really good! I used diced green chilies instead of jalapenos and added shredded carrots. Spicy and delicious!

 

[Heather L.]

I started with this recipe, doubled it, and tweaked it quite a bit. It was AWESOME. For starters, I picked up a precooked rotisserie chicken at the grocery store and pulled the meat of that. Instead of jalapeno, I used two cans of diced green chilies and opted for monterey jack instead of jalapeno jack. I simmered mine for at least 30 minutes once the beans were in, because I wanted the beans more tender. I might use a smaller white bean next time At the end I cooked in a couple cups of half and half to give it a creamier texture, flavor and appearance. Eveyone who ate it loved it and it was even better the next day.