Thursday, March 8, 2007

White Bean Chicken Chili -- Yummo!

There are two ways to make this--the quick way and the slower cheaper way. The quick way you would use canned beans and diced up chicken breasts. The cheaper way you would cook the beans yourself and use a whole boiled chicken that would then need to be de-boned. I just did the cheaper lengthier method but it was worth the time.

Here is the quick method recipe:

2 T. Olive Oil
1 med. chopped onion
1 minced garlic clove
3 chicken breasts
9 oz. corn
2 cans Great Northern Beans (Navy beans)
7 oz. can green chilies
1/2 tsp. cumin
1/2 tsp. coriander (I didn't have any of this)
1/2 tsp. oregano
1/4 tsp. cayenne pepper
3 cups chicken broth
3 T. lime juice

Directions: Saute first four ingredients and then add the rest of the stuff in and heat for about 20 minutes.

Toppings: sliced limes, corn chips, sour cream, cheese, salsa

The lengthier method:
Dump about 16 oz. of dried Navy Beans into cold water. Bring to a boil for 2 minutes. Turn off heat. Then let sit for one hour. Next drain the beans and add the chicken broth and seasonings to your beans and cook for about two hours. Meanwhile, cook your whole chicken and de-bone. Once the beans are done cooking add the cooked diced chicken and corn. Serve w/ toppings.


Leah Wright said...

Looks delic. I'll have to try it.

Mama Nirvana said...

I have always wanted to make white chili. Thanks for the recipe. The green chiles sound really good.


kg said...

A whole chicken, I wouldn't know where to begin? :) Will you share your mom's whole wheat roll recipe, or is it a family secret?

KimiK said...

This sounds fabulous! It will fit right into my goal to try out one new receipe a week. Thank you for sharing!

Emily said...

I just made the quick version of the chili tonight for supper- it was great! We cut up avacado and put it on top as well- fantastic! Thanks for the recipe's Sara. Keep them coming!