Sunday, October 18, 2009

White Chicken Chili

If classic chili is not up your alley or if you want something a little different, you may like this soup. A few notes on this recipe. 1) Beans. I like to use the great northerns because they are very soft and make the soup have a thicker consistency. To contrast this I like the cannelini beans because they maintain their form very well even when simmered over a longer period of time. 2) We like this spicy so feel free to cut back on the jalapeno and cayenne. 3) This is a great crock-pot dish! 4) To serve, our suggestions are: squeeze of fresh lime juice, fresh cilantro, tortilla chips and pepper jack cheese.


1 tablespoon olive oil
1 - 1 1/2 boneless skinless chicken breast
1 onion, finely chopped
3 cloves garlic, minced

1 jalapeno pepper, finely chopped
1 small can green chile peppers
2 teaspoon cumin
1 teaspoon oregano
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1 cup chicken broth
1 1/2 c great northen beans (cooked)
1 1/2 c cannellini (white kidney) beans (cooked)


Cook chicken: can use skillet method or bring it to a boil.

In a pot, saute onion for 2-3 minutes in olive oil. Add garlic and jalapeno and continue to cook until onion translucent. Add canned green chiles. Add cumin, oregano, cayenne and black pepper.

Add chicken broth, beans. Bring to a boil, then reduce heat and simmer until it reaches desired consistency. Add salt, to taste.

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