Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.
Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.
Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator. Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.
Yum! I just made this and it was really tasty. I added some fresh shredded Parmesan which melted nicely. Also added some red pepper flakes. I normally don't like white chili, but this was very easy, quick, and delish!
This was very easy to prepare I followed the reciper exactly this time. It turned out well, and is very tasty. I did add a little cheese along with the pesto. This recipe is extremely adaptable and easy to adjust to your own taste.
We thought this was just OK. I doubled the spices, and added fresh corn cut off the cob. Didn't really give me that "chicken chili" feel. I served with salad and dinner rolls, and probably won't make again.
A very pleasant bowl of soup - the vegetables and cannellini beans were wonderfully tender and the pesto broth almost silky. I would take other readers' suggestions to spice this up a bit more next time, since currently it wasn't at all spicy - in fact if it was thickened with a roux, I think it would make a nice pot pie filling!
Terrific basic recipe you can adjust easily. Tonight I used three roasted anaheim peppers and a habanero because we like food hot. I even added some leftover turkey gravy! I suggest adding the broth slowly until you see the consistency you prefer. Great with limes, sour cream, and cilantro on the side.
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