Recipe: White Chipotle Chicken Chili
Hey, y'all! I've been cooking some pretty awesome things lately, and realized that I haven't posted a recipe here in ages, so let's have one, shall we? While I love meat and beans, I'm not much of a fan of traditional tomato-based chili, so when I came across a recipe for one with NO TOMATOES, I decided to go for it. (Just so we're clear, I love raw, fresh tomatoes, but cooked? Bleh!)
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 medium onions, chopped
- 4 large garlic cloves, minced
- 2 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon chipotle chile powder or chili seasoning
- 4 teaspoons ground cumin
- salt to taste
- 3 cans (19 ounces each can) cannellini beans, drained and rinsed (If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).
- 3 cups chicken broth
- 1/2 cup half and half
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Method:
1. In a large Dutch oven (or just a big damn pot!), heat olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until they start to soften, 4 to 5 minutes.
2. Push the onions to one side of the pot, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. (Or if you have high BP like me, leave out the salt altogether!) Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.
3. Stir in 3 cups of the cannellini beans and 2 cups of the chicken broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.
4. Meanwhile, in a food processor/blender, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.
5. Stir the bean puree and half and half into the soup. Serve in bowls, garnished with shredded cheddar cheese and cilantro.
Serves 8
I think this recipe could use a kick in the pants in the form of some green chilies or some diced jalapeno or something, to be honest. The flavor was nice, not spicy, and the chili was super filling. And since it's just us two adults, I had enough leftovers to freeze for a second meal!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 medium onions, chopped
- 4 large garlic cloves, minced
- 2 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon chipotle chile powder or chili seasoning
- 4 teaspoons ground cumin
- salt to taste
- 3 cans (19 ounces each can) cannellini beans, drained and rinsed (If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).
- 3 cups chicken broth
- 1/2 cup half and half
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Method:
1. In a large Dutch oven (or just a big damn pot!), heat olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until they start to soften, 4 to 5 minutes.
2. Push the onions to one side of the pot, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. (Or if you have high BP like me, leave out the salt altogether!) Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.
3. Stir in 3 cups of the cannellini beans and 2 cups of the chicken broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.
4. Meanwhile, in a food processor/blender, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.
5. Stir the bean puree and half and half into the soup. Serve in bowls, garnished with shredded cheddar cheese and cilantro.
Serves 8
I think this recipe could use a kick in the pants in the form of some green chilies or some diced jalapeno or something, to be honest. The flavor was nice, not spicy, and the chili was super filling. And since it's just us two adults, I had enough leftovers to freeze for a second meal!