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  • Kellie Ruocco

Quick & Easy Chicken White Bean Chili


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Serves six to eight.

  1. store bought rotisserie oven roasted chicken, meat removed and chop

  2. 2 TBS canola or vegetable oil

  3. 1 large onion, chopped medium dice

  4. 2 large carrots chopped fine dice

  5. 2 large celery stalks chopped fine dice

  6. 2 TBS ground cumin

  7. 1 TBS ground coriander

  8. 2 tsp dried oregano

  9. 3 medium cloves garlic, minced

  10. 1 jar or can (about 4 oz.) diced mild green chiles, drained

  11. 1 quart (4 cups) low-sodium chicken broth

  12. Two 15.5-oz. cans white beans (sugg. cannellini and garbanzo beans), drained and rinsed well

  13. 1 cup frozen corn

Prep all ingredients above ready to add to the brew! Heat the oil over medium-­high heat in a 5 to 6 quart heavy pot or Dutch oven. Add the onion, carrot, celery and cook, stirring with wooden spatula or spoon, until tender and a little bit of browning occurs, 5 to 8 minutes. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer. Stir in the chicken and chiles. Add the broth to deglaze pot. Add 1 can of beans. Bring to a simmer. Reduce the heat to low and simmer, partially cov­ered and stirring occasionally, until the flavors blend, about 20 minutes.

Meanwhile, puree the other can of beans in a food processor or blender. Stir the pureed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Add Salt and pepper to taste.

Serving suggestion: Serve with tortilla chips, shredded sharp cheddar cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeno chiles, red or green hot sauce, sour cream, guaca­mole, red or green salsa, and lime wedges to sprinkle a little juice to lift the chili in flavor.


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