White Bean Chicken Chili
Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy. Don’t worry, the others will be posted in the days ahead!!!
Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours
6 lbs. chicken, poached and shredded
4 jalapeño peppers, seeded and diced
2 onions, finely chopped
2-4 oz. cans green chiles
6-15 oz. cans small white beans, rinsed, drained, & divided
12 cups chicken broth, divided
4 T. olive oil
1 T. dried oregano
1 T. cumin
Garnishes, if desired:
Shredded Cheddar Cheese
Special Equipment and Other Items Needed:
Preparing White Bean Chicken Chili:
In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well. Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired.
You can easily make the entire dish the day before and then just pour it into a crock pot about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.
I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself.
Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags.