White Bean Chili

Name: White Bean Chili
Ingredients: 1 medium onion, chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 8 skinned and boned chicken breast halves, cut into bite-size pieces; 3 cups water; 1 teaspoon salt; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon pepper; 1 teaspoon dried oregano; 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided; 1 (14 1/2-ounce) can chicken broth; 1 (16-ounce) package frozen shoepeg white corn; 2 (4.5-ounce) cans chopped green chiles; 3 tablespoons lime juice; Garnish: fresh cilantro sprigs

16 ingredients

5 steps

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 (4.5-ounce) cans chopped green chiles
3 tablespoons lime juice
Garnish: fresh cilantro sprigs

Directions

1

Saute chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and saute 2 to 3 minutes.
2

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
3

Place 2 cans of beans in a blender; add 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.
5

Note: Use a handheld submersion blender to puree the beans and broth, if desired.