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White Bean Chili
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Source: Southern Living
| 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. Southern Living JANUARY 2002 Yield: Makes 4 quarts Ingredients | |
| 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 | |
Preparation
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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