White Bean Chicken Chili
Remlee
ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 3 cups water
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 4 (15 oz) cans cannellini or great Northern beans, rinsed, drained, and divided
- 1 (14 1/2 oz) can chicken broth
- 1 (16 oz) package frozen shoepeg white corn
- 2 (4.5 oz) cans chopped green chiles
- 3 tablespoons lime juice
- Garnish: fresh cilantro sprigs
directions
- 1
Saute chopped onion in hot oil in large Dutch oven over medium-high heat 7 minutes; add garlic and saute another 2 minutes.
- 2
Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next five ingredients (through oregano). Reduce heat and simmer, stirring often, 10 minutes or until chicken is done.
- 3
Pace 2 cans of beans in a blender with broth and process until smooth, stopping to scrape down sides.
- 4
Stir bean puree, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.
Source: Mom
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