White Bean Chicken Chili

I have yet to post a recipe on the blog because I haven't been cooking a lot lately. I love, love soup. Even in the summertime.... So naturally I like it even better when the temperature drops below 50 degrees..... Here is a recipe for White Bean Chicken Chili. A friend of mine ( thank you Lauren ) gave this recipe to me years ago. I make it all the time. It is so good with crusty cornbread ( Heart and Soul) or with pepper jack cheese quesadillas. That is how I am serving it tonight! I would like to think I would be serving it out of this lovely Le Creseut dutch oven.... But I'm not.... Plain old stock pot. But I did let Santa know that it is on my list! I have even said I would settle for the Martha Stewart version.... On sale at Macys, hint hint! Who am I kidding.... I am not sure Santa keeps up with the blog!








Ok, so here is the recipe with my revisions.

2 tablespoons of vegetable oil
1 large onion, chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 boneless chicken breasts cut into 1 inch pieces ( i use a rotisserie chicken)
2 15 ounce cans white beans, drained
1 cup canned chicken broth ( i usually use 2)
1 can green chili sauce ( in the Mexican food section...sometimes in a jar)
1 cup whipping cream
And I add a small can of green chilis

Optional garnish: cilantro, cheese

Heat oil in dutch oven or stock pot. Add onion,garlic, cumin and oregano. Sauté 5 minutes. Push onion to one side of pan. Season. Chicken with salt and pepper and add to pan. Don't season if using rotisserie chicken. Sauté chicken 5 minutes.

Add beans, broth, chilies, chili sauce, and cream. Simmer until chicken is tender if using raw chicken and cooked through about 20 minutes.

Sometimes I tweak the amount of liquids.... Depending on how thick/thin you want it to be.

This is kind of spicy. If you can't take the heat don't add the can of chilis and use mild green chili sauce.

Enjoy!


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