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.
White Bean Chili
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
- 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.
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