January 27, 2015

White Chicken Chili

Chili + Super Bowl = Classic. If you’re going to host a party for the big game on Sunday there is no excuse not to serve chili! Typically I stick to the classics when it comes to important days such as this, but I was feeling adventurous this afternoon and made White Chicken Chili. I know, totally crazy of me but what can I say… It was cold outside and I had all of the ingredients on hand. Guess what? You can make this in advanced, then heat right before serving. So ya know, you don’t have to miss any of the game.



1 1/2 tablespoon olive oil
3 boneless, skinless chicken breast halves
3 cloves garlic, minced
1 medium onion, chopped
4 cups chicken broth
4, 15 oz. cans white kidney beans
8 oz. chopped green chiles
1 tablespoon dried oregano
2 teaspoons cumin
4 pinches of cayenne pepper
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Salt to taste
1. In a food processor, puree one can of the white kidney beans until smooth. Set aside.
2. Heat olive oil in a heavy bottomed pot over medium heat. Cook chicken, onion and garlic until the chicken is browned completely, about 5 minutes per side.
3. Remove chicken from pot and cut into bite sized pieces, then return to pot. Add chicken broth, the rest of the white kidney beans, green chillies, oregano, cumin and cayenne pepper. Then add the pureed beans. Stir throughly and bring the mixture to a simmer and cook until the chicken is cooked through, about thirty minutes.
4. To serve, place chili in bowls and top with chopped cilantro and cheese.

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