White Bean Chicken Chili
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White Bean Chicken Chili
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 Bacon sliced crosswise in ¼-inch pieces, strips
- 2 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 1 onion cut in ¼-inch dice, medium
- 2 celery cut in ¼-inch dice, stalks
- 1 yellow bell pepper cut in ¼-inch dice, medium
- 3 garlic minced, medium cloves
- 1 jalapeño seeded and finely chopped, small
- 1 tablespoon cumin ground
- 1 teaspoon chili powder
- 1 tablespoon oregano dried
- 4 cups chicken broth low sodium
- 3 carrot medium, cut in ¼-inch dice
- 1 teaspoon salt sea salt
- 4 19- ounce White beans canned
- 3 cups chicken breast I use leftover chicken or rotisserie chicken, shredded, cooked
- ½ cup half and half
- ¼ cup cilantro chopped, fresh
Instructions
- Place bacon in a large dutch oven and cook over medium heat until golden and beginning to get crisp. Remove cooked bacon with a slotted spoon to a plate lined with several thicknesses of paper towels. Set aside.
- Add olive oil to bacon fat in pan. When oil is hot, add onions, celery, bell pepper, garlic and jalapeño to pan and cook until soft, about 4-5 minutes. Add flour, cumin, chili powder and oregano and cook 2 minutes, stirring continually.
- Slowly add chicken broth, continuing to stir. Bring to a boil then add carrots and sea salt. Reduce to a steady simmer.
- Rinse and drain beans. Mash 2 cups (approximately 2 cans) of the beans with a fork until fairly smooth. Add beans, mashed bean mixture, reserved bacon and chicken to simmering broth. Cook 15-20 minutes or until carrots are very tender.
- Add half and half and cilantro and stir to combine. Serve hot with tortilla chips and garnish with extra cilantro and/or a handful of cheddar cheese. It's also great with a dollop of sour cream or Greek yogurt.
Notes
- * I like to use several different varieties of white beans in different sizes. This time, I used 2 cans of Cannellini beans and 2 cans of butter beans. Great Northern would also be fine.
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