White Bean Chicken Chili

With most of the country in a deep freeze, we all need something warm and satisfying when we sit down to the dinner table.  This easy-to-make Chili fits that tall order.

This hearty soup was a favorite at my restaurant Cheffie’s Market and More.  We sold out of it every time we put it on the menu.

Most people think that dishes served at a restaurant are too complicated to make it home.  Well, the truth be told, many dishes are easier than you think.  And this one is no exception.  Other than chopping up the onion and poblano pepper…the only other prep-work involves opening a few cans and shredding that rotisserie chicken the grocery so nicely cooked for you.

You can serve this tasty chili on its own or garnish it with your favorite Tex-Mex toppings. I like to add sour cream, cilantro, and diced jalapenos. For a little more kick, add a few dashes of hot sauce.  For a vegetarian chili, just omit the chicken and substitute vegetable stock.

Stay warm! Enjoy!

White Bean Chicken Chili

1 tablespoon olive oil
1/2 cup small-diced yellow onion (1 small onion)
1/3 cup seeded and small-diced poblano pepper (1/2 pepper)
1 can (4.5-ounce) diced green chilies
2 cups shredded cooked chicken
4 cans (15-ounce) cannellini beans (do not drain or rinse)
1 tablespoon dried thyme
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock
Sour cream, sliced jalapenos and fresh cilantro, optional garnishes

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the onion and poblano pepper and sauté until soft, about 10 minutes. Add the green chilies and sauté for 1 minute more. Stir in the chicken and the beans. Season with the thyme, cumin, salt, and pepper.

Cover the mixture with the chicken stock, bring to a boil, and simmer uncovered for 35 to 40 minutes. (Stir frequently to keep the solids from burning on the bottom.) Season to taste with salt and pepper.

Serve hot, garnished with a dollop of sour cream, diced jalapenos, and fresh cilantro if desired.

Serves 6.

Cooking Tip: A flavorful staple of Mexican cuisine, poblano peppers are chile peppers that are spicy but not extremely fiery. They look similar to bell peppers in shape but they are much darker green. Most markets now carry fresh poblanos but if you cannot find them at your neighborhood store, just substitute bell peppers if you prefer a milder chili or jalapenos if your prefer more heat.

Freezes well.

Advertisements

2 Responses to “White Bean Chicken Chili”


  1. 1 janet March 21, 2010 at 7:57 pm

    Delicious. However, I used 1 tablespoon of cumin and 1/2 teaspoon of thyme (reversed the proportions of the two amounts in the recipe). I also substituted jalapenos for poblanos since that was what I had on hand. Warmed us up on this abnormally cold March Sunday evening!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Jennifer Chandler

Search Recipes by Category

Learn more with the Simply Grilling cookbook

Learn more with the Simply Salads cookbook

Follow me!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 156 other followers


%d bloggers like this: