White Bean Chicken Chili

Happy Start of Football Season!  Even though it’s still 100 degrees in the shade here, I was determined to celebrate appropriately.  Chili came to mind…then white chili.  It is low in calories and fat, but high in flavor and nutrition.  Perfect goodbye-summer-hello-fall food!

Too bad it will be hot here for another 3 months.  Gah.

But where I like to do things a little differently is in the chicken.  Instead of cubed precooked chicken, I like to add the raw chicken directly to the simmering vegetables, and shred it after it has cooked for a few hours, absorbing all those delicious flavors.

So here’s the recipe.  This makes a big ‘ol batch, I usually freeze half of it for another day and the other half will serve 3-4 people.

Top with mozzarella cheese and jalapeno slices.  Or with sour cream and chives.  Or anything you like!

It will be deeee-licious.

White Bean Chicken Chili

Yield 3 1/2 quarts.

  • 1 pound boneless, skinless chicken breasts
  • 2 cans white Cannellini beans, rinsed and drained
  • 1 can corn, drained
  • 1 can Garbanzo beans, rinsed and drained
  • 1 can Ro-tel Original (Mild if you don’t like heat)
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 small zucchinis (about 3 cups chopped)
  • 3 cloves garlic, minced
  • 2/3 cup cilantro (about 1/2 bunch), chopped
  • 2 tablespoons dried oregano
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon each salt and pepper
  • olive oil for sautéing

In a large cooking pot or dutch oven, sauté the onion and garlic in 2 tablespoons olive oil until translucent, about 5 minutes.  Add the undrained can of Ro-Tel; corn; beans; zucchini; and cilantro.  Add the oregano, cumin, coriander, salt and pepper, and stir to combine.  Pour in the chicken broth, and bring the vegetable mixture to a boil.

Next, add the chicken, covering completely with broth and vegetables.  Cover and simmer 1-2 hours on medium-low heat.

Remove chicken and shred with two forks (if it doesn’t shred easily, return to pot to cook awhile longer).  Return shredded chicken to pot; add some more chicken broth if needed.

Re-cover and simmer on low another hour.

Serve immediately with mozzarella cheese, sour cream, jalapeno slices, scallions, or whatever you like!  Once cooled, the chili can easily be frozen in airtight containers.  Enjoy!

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