This top-rated white bean and chicken chili is packed with hearty beans, chunks of chicken and tender shoepeg corn. The fresh lime juice, green chilese, cilantro and cumin all contribute to the Southwestern-style flavor.
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
How to Make It
Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
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.
Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
Stir bean pureé, 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.
Note: Use a handheld submersion blender to pureé the beans and broth, if desired.
This is one of my favorite "white chili" recipes. My family loves it and I agree with the reviewer who said the lime juice makes it. I usually serve it with lime wedges for extra lime flavor. I use 8 chicken breasts halves (which I believe is 4 whole chicken breasts) so I'm not sure what the reviewers who said they reduced the chicken to 4 breasts used. I think 3-4 whole breasts (6-8 halves) is just perfect.
This was very good. I thought it a little heavy on the chicken, though. Next time I'll just use four chicken breasts and possibly shred the meat rather having it be in bite-sized pieces. I thought the lime juice what what really "made" this meal and was so glad we had some on hand!
A good change from tomato-based chili - but a little more time consuming than chili with ground meat....chopping and cooking the chicken takes time. I wonder how it would be with ground chicken? Might try that next time. And maybe as an earlier reviewer said, with a little less water so that it's thicker. I forgot the lime! I'll have to try that with the the little bit of leftovers.
I made this for a soup potluck and had several people asking me for the recipe. I made it the night before and the next morning put it in my crock pot on low until lunch. I think that really let the flavors meld together. I left out the cilantro and I did reduce the number of chicken breasts to 4 which was still more than enough.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!