White Bean Chicken Chili
Kelsey
Professor Kluetz’s award-winning chili recipe
ingredients
- 2 Tbsp. corn oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. aniseed
- 1/2 tsp. dried crushed red pepper
- 1 rotisserie chicken, skinned, de-boned and shredded
- 3 (15 oz.) cans cannellini beans (white kidney beans)
- 1 c. canned chicken broth
- 1 (7 oz.) can diced green chilies
- 1/2 c. whipping cream
- Grated cheddar cheese
- Chopped fresh cilantro
directions
- 1
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Stir in chicken.
- 2
Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is heated through, about 10 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Top with cheese and sprinkle with cilantro. Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.
Source: Kelsey
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