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White Bean and Chicken Chili
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Brief Description
With white beans and chicken, this is not a typical Texas chili, but add as much cayenne pepper as you like to give it some kick.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: lweehunt
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Posted On: Jun 27, 2012
Number of Servings:
Ingredients:
- 3 - chicken breasts skinless, boneless
- 1 teaspoons - olive oil
- 1 - large onion chopped
- 1 tablespoons - minced garlic
- 1 - poblano pepper chopped
- 1 cans - great northern white beans 15 ounces
- 1 cans - cannellini beans 19 ounces
- 1 cans - chopped green chilies 4.5 ounces
- 1 1/2 teaspoons - ground cumin
- 1 teaspoons - pepper, preferably white
- 1/8 teaspoons - cayenne pepper
- 1 cans - fat-free chicken broth 14.5 ounches
- 1/2 cups - white wine
- 2 tablespoons - cornstarch
- 2 tablespoons - cold water
- 1/2 cups - Monterrey Jack cheese shredded, optional
- 1/4 cups - reduced-fat sour cream optional
Directions:
If chicken is frozen, run it under hot water so you can remove packaging. Place chicken on a microwave-safe plate and microwave 2 minutes, uncovered on high, to begin defrosting.
Meanwhile, heat oil over medium heat in a 4-1/2 quart Dutch oven or soup pot. Stir chopped onion into the pot, and cook, stirring occasionally to prevent sticking.
Cut chicken into bite-size pices and add to the pot, stirring occasionally. Add garlic and poblano peppers and continue to cook.
While chicken cooks, rinse and drain both cans of beans, and drain the chilies. Add chilies to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high, and add the broth and white wine and drained beans. Cover the pot and bring chili to a boil.
Meanwhile, combine the cornstarch and water in a small container and stir well to remove any lumps. When chili boils, the chicken should be cooked through (even if you began with partially defrosted chicken). Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness.
Remove from heat and serve. Garnish with cheese and sour cream, if desired.
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