Recipe: White Chicken Chili
Ingredients
- 1 pound dried white beans, such as cannelloni or Great Northern, rinsed
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 large yellow onion, diced
- 5 cups low-sodium chicken broth
- 2 (4 1/2 ounce) cans chopped green chilies
- 1 pound boneless, skinless chicken breast halves
- 1 tablespoon ground cumin
- Chopped fresh cilantro
- 1 tablespoon dried oregano
- Shredded Monterrey jack cheese
- 1/2 teaspoon cayenne
- Lime wedges
Instructions
- Cover the beans with cool water and soak overnight.
- Heat the oil in a large pot over medium heat. Add the garlic, onion, and chilies and cook until softened, about 5 minutes. Add the cumin, oregano, cayenne, salt, pepper, and red pepper flakes and cook for 1 minute more. Stir in the broth and bring to a boil. Drain the beans and add to the pot. Lower the heat so the broth simmers and add the chicken. Cook until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the pot and transfer to a cutting board. Using two forks, shred the chicken, and then return it to the pot. Continue to simmer, stirring occasionally, for about 45 minutes until the beans are tender.
- Taste and adjust the seasonings. Serve with the cilantro, cheese, and lime wedges for squeezing on top.
Variations
Instead of allowing the beans to soak overnight, place the beans in a medium saucepan, cover with water, and bring to a boil. Cover and let sit off the heat for one hour.
Prep Time (minutes): 10
Cook Time (minutes): 60
Number of servings (yield): (not specified)
Culinary tradition: (unspecified)
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