Chicken Chili: A nice twist on a classic comfort food

by Craig Hartranft on October 24, 2015

in Recipes

{ This recipe came from a Facebook shout-out to RPC folks for a “white chicken chili” recipe. A member responded, but I modified her recipe to accommodate my wife’s food intolerance. I dropped the cream cheese and corn, then added fresh green and red peppers. I also bumped up the chicken to a pound and a half, doubled the green chilies, and added black beans. The chili looks good and tastes awesome. }

White Chicken ChiliIngredients

  • 1 ½ lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 1 cup green pepper (medium), diced
  • 1 cup red pepper (medium), diced
  • 1 tbsp olive oil
  • 3 cloves garlic, finely minced
  • 2 (14.5 oz) cans chicken broth
  • 2 (4 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 3/4 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 Tbsp fresh lime juice
  • chopped fresh cilantro or parsley, for serving
  • shredded Monterrey Jack cheese, for serving
  • tortilla chips, for serving (optional)

Directions

  1. Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion, green, and red peppers, and saute until chicken is no longer pink, about 6 minutes.
  2. Add garlic and saute 30 seconds longer.
  3. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
  4. Stir in 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans. (You can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy).
  5. Add black beans and simmer about 15 minutes longer. Mix in fresh lime juice.
  6. Serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.