Recipes from the heart since 2008

White Bean Chicken Chili

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As the weather gets colder, I swear chili tastes better. So I came up with this recipe combining many of my favorite flavors. The next time you need warming up, simmer a pot of this delicious chicken chili packed with fresh ingredients. Top it with tortilla chips, sharp cheddar cheese and a dollop of sour cream. This chili tastes even better re-heated the next day.

Ingredients:
2 Tablespoons extra virgin olive oil
1 cup onion, chopped
2 fresh garlic cloves, minced
2 cups cooked chicken, diced
2 cans (15 1/2 oz. each) white beans, drained and rinsed
1 can (15 1/2 oz.) diced tomatoes
1 1/2 cup chicken stock
2 cups milk
1/4 cup flour
1 can diced green chilies
1 cup corn
Juice from 1 fresh lime
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup fresh cilantro, chopped
Salt, to taste

Directions:

  1. Whisk flour into milk and set aside.
  2. In a large stock pot, heat olive oil over medium high heat.
  3. Stir in onions and garlic and sauté until tender and fragrant, about 2 minutes.
  4. Add chicken stock, diced tomatoes, lime juice and milk mixture to pot. Stir to combine.
  5. Add beans, corn, chicken, green chilies, cumin and chili powder. Stir to combine.
  6. Bring to a boil. Cover. Reduce heat to low and simmer 1 hour, stirring occasionally.
  7. Just before serving, stir in fresh cilantro and salt to taste.
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