Community Pick
White Bean Chicken Chili
"I love this with crusty french bread sticks and a salad."
photo by Absinthe27
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 1 1⁄2 lbs boneless skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 2 -3 jalapenos, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper (or more)
- 2 cups chicken stock
- 1 (19 ounce) can white kidney beans, drained and rinsed
- 1⁄4 cup cilantro
- 1 cup shredded jalapeno jack cheese
directions
- In a large saucepan over medium heat combine the oil, onions and celery.
- Cook, stirring for 5 minutes.
- Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
- Cook, stirring constantly for 5 minutes.
- Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
- Cook, stirring for 2 minutes.
- Stir in stock and bring to a boil.
- Reduce heat to medium low and simmer for 15 minutes.
- Stir in beans and cook for 5 minutes, stirring gently.
- Remove from heat and stir in cilantro.
- Ladle into bowls and top with cheese.
Questions & Replies
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Reviews
-
Excellent. Like all the other reviewers, I made my own variations: more chili powder and cumin because I didn't have jalapenos; red pepper flakes instead of cayenne. Used cooked leftover chicken, added a bag of fresh spinach at the end, and a jar of garden vegetable tomato sauce. Is it still the same recipe? Well, cousins! It was good. -
Even though I did not have celery and used a roasted chicken this is still a good recipe. I put my stick blender and pulsed it twice before serving to make it creamy. We all enjoyed this dinner. Served with cornbread and kale chips. Yum. Thank you -
Just a really good receipe. I made changes of my own changing the chile powder to 2 tbsps chipolte chili powder and 1 tsbs of mexican chili powder, 1 tsp mexican oregano, 2 cans of diced green chilies instead of the jalapenos. Finished with finely ground masa harina mixed with water to thicken. Served with chilie corn bread. Everyone thought it was wonderful. -
Really good! I used diced green chilies instead of jalapenos and added shredded carrots. Spicy and delicious! -
I started with this recipe, doubled it, and tweaked it quite a bit. It was AWESOME. For starters, I picked up a precooked rotisserie chicken at the grocery store and pulled the meat of that. Instead of jalapeno, I used two cans of diced green chilies and opted for monterey jack instead of jalapeno jack. I simmered mine for at least 30 minutes once the beans were in, because I wanted the beans more tender. I might use a smaller white bean next time At the end I cooked in a couple cups of half and half to give it a creamier texture, flavor and appearance. Eveyone who ate it loved it and it was even better the next day.
see 18 more reviews
Tweaks
-
Excellent. Like all the other reviewers, I made my own variations: more chili powder and cumin because I didn't have jalapenos; red pepper flakes instead of cayenne. Used cooked leftover chicken, added a bag of fresh spinach at the end, and a jar of garden vegetable tomato sauce. Is it still the same recipe? Well, cousins! It was good.
-
Just a really good receipe. I made changes of my own changing the chile powder to 2 tbsps chipolte chili powder and 1 tsbs of mexican chili powder, 1 tsp mexican oregano, 2 cans of diced green chilies instead of the jalapenos. Finished with finely ground masa harina mixed with water to thicken. Served with chilie corn bread. Everyone thought it was wonderful.
-
Really good! I used diced green chilies instead of jalapenos and added shredded carrots. Spicy and delicious!
-
I started with this recipe, doubled it, and tweaked it quite a bit. It was AWESOME. For starters, I picked up a precooked rotisserie chicken at the grocery store and pulled the meat of that. Instead of jalapeno, I used two cans of diced green chilies and opted for monterey jack instead of jalapeno jack. I simmered mine for at least 30 minutes once the beans were in, because I wanted the beans more tender. I might use a smaller white bean next time At the end I cooked in a couple cups of half and half to give it a creamier texture, flavor and appearance. Eveyone who ate it loved it and it was even better the next day.
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We enjoyed this chicken chili for lunch yesterday. We did not make any modifications, with the exception that I subbed colby jack cheese for jalapeno jack because that is what I had on hand (though I love jalapeno jack). We used 3 jalapenos in this dish. Our only problem was that we had trouble getting our chili to thicken properly and ended up making a slurry of cornstarch and water and adding it to the mixture to give it the consistency we were looking for. The chili reheated well for lunch today. Thanks for a nice meal.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
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