For those of you that are regulars, I am sure you know I do not have a precise posting schedule. I like to keep quality posts coming, whether it be 4 posts one week and 6 posts the next. Due to some personal time restraints, I am going to be moving to a 3 posts a week schedule for a little while. I wanted to give all of you, my readers, the heads up, so you do not think I am losing my interest in you. In a few short months, things will be all back to normal.
Today's recipe is for chicken and white bean chili. This dish is thick, warm and hearty. It has a nice kick to it from the green chilis, which you can add more or less of depending on your tolerance for heat! I highly suggest making extra, because you will enjoy having this for lunch the next day.
Recipe yields 6 servings
3 tbsp olive oil
2 lbs chicken breast
1 large onion
4 cloves of garlic
4 oz chopped green chilis
2 tbsp cumin
1 tbsp oregano
3 tbsp all-purpose flour
4 cups chicken stock
2 cans cannellini beans
1 can sweet corn
Heat two tablespoons of oil in a large skillet. Season chicken breast with salt and pepper and cook through, about 4-5 minutes each side. Remove and shred into bite sized pieces. Heat the last tablespoon of oil in a large pot. Add chopped onions and minced garlic.
Cook the onions until translucent. Add the can of green chilis, cumin, and oregano. Stir to coat evenly with the spices and continue to cook until fragrant.
Add in your flour and coat all ingredients evenly.
Pour in the chicken stock and give it a good stir. Bring it to a boil and then lower the heat and let the pot simmer.
After about 15 minutes or so, add one can of drained beans to the pot. Using a potato masher, crush all the beans to add thickness to the soup.
Add the second can of beans (with the juice) and the shredded chicken. Stir and bring it back up to a boil. Lower heat and simmer for another 15-20 minutes.
Ladle into soup bowls and serve alongside my delicious cornbread (recipe to come later this week!) Enjoy!