Total Basset Case: Recipe: White Bean Chicken Chili

Jan 23, 2013

Recipe: White Bean Chicken Chili

How about a delicious and warm your bones up chili recipe for today?

I am a huge fan of incorporating a big ol pot of soup into our meal plan each week (especially when it's been as cold as it has been lately). 
*I promise meal plans will resume in February!
We are always able to eat on these soups for a few days and really stretch the ingredients and save some money.
And that part about me not having to cook every night is great too ;)
If I really have my act together I make soup on Sundays so the ingredients can simmer and love on each other all day and be super delicious by dinner time.

I also usually boil my chicken ahead of time and then just add it to the dish.

Here's the recipe with my changes noted:

White Bean Chicken Chili  (adapted from Taste of Home)
-1 medium onion, chopped (I've recently discovered frozen, chopped onions at Kroger-life changer. So I just guess at the amount, maybe 1/2-3/4 cup.)
-1 tablespoon olive oil 
-2 cloves garlic, minced 
-4 boneless skinless chicken breast halves (4 ounces each), chopped (I used boiled chicken breasts)
-2 cans (14 ounces each) chicken broth 
-1 can (4 ounces) chopped green chilies (omitted because I forgot to buy them) 
-2 teaspoons ground cumin
-2 teaspoons dried oregano 
-1-1/2 teaspoons cayenne pepper (I only used 1 teaspoon, we are kinda weenies with hot stuff) 
-3 cans (14-1/2 ounces each) great northern beans, drained, divided
-1/2 cup shredded Monterey Jack cheese-
-Chopped jalapeno pepper, optional (again, nope, weenies)
 
1. In a dutch oven (love this one from Food Network, perfect for soups and very heavy duty) over medium heat, cook onion in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and (your wussy amount of) cayenne pepper; bring to a boil.  2.  Reduce heat to low. With a potato masher, mash one can of beans until smooth (honestly this looks kind of gross but helps beefing up the consistency of the soup). Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated through.  
3.  Load up your chili bowl with crackers/chips and mounds of cheese!  
*I added 2 tablespoons of cornstarch to thicken it up a little bit. 
I think next time I will just use a little less chicken broth. 

Enjoy!

Linking up with Shanna today!

15 comments:

Whitney Ellen said...

Mmmm. Just bookmarked this. It's collllld here today (for Floridian blood, of course) and I want some of this right meow.

Kait said...

Yum! You forgot the part where Floyd demands more chicken...

The Pink Growl said...

yummy! That looks delish - perfect for winter!

Darby Hawley said...

This has me salivating! Just pinned!

Jordon said...

oh this looks fabulous!! I may have to tackle this one this weekend!

Sam said...

This is one of my favorite things to make in the winter :) sometimes I even make it in the crockpot.

Lia Joy said...

YUMMM! White chicken chili is one of my favs! I'll definitely have to try this version!

Sarah Tucker said...

Yum. this sounds so so so good! Can't wait to make it!

Jen said...

I love making soups this time of year, and I agree it's nice to make a different one each week and then have left overs. Have you ever tried making this in the crock pot? I am looking for some good crock pot recipes to make on late nights and nights we go to the gym. I might have to try it out and see what happens. Can't wait to see more of your menu posts :)

smk053078 said...

Yummo!!! I feel like soups are a sure no fail...that's why I love making them!! You are so good about cooking...I have seriously failed this week. I am blaming it on a sick house. Thanks for linking up!

Pamela said...

Oh man, this looks soo good!!

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Jayme and Mendi said...

Yummmm! This is one of my all-time favorite soups. :) I think I need to have it this weekend!!

Mendi @ Her Late Night Cravings

Elisa of Fancy Free Me said...

Yum! I've been looking for a delish white chili!