About This Recipe:
White chicken chili is the lower profile cousin of turkey chili. However, it is just as equally, if not more delicious than turkey chili (not that it’s a competition.) This is a super simple recipe with mostly pantry and refrigerator staples, and it is the perfect cozy meal on a cold day. I love how the mashed cannellini beans naturally thicken the chili, and the diced green chilies give it a nice little kick. This is a great way to use leftover cooked chicken breasts (or just roast at 425 degrees for about 25 minutes,) and chili leftovers are great for the next day!
Enjoy!
Ingredients (4 servings)
-1 lb cooked chicken breast, diced
-1 small onion, finely diced
-2 garlic cloves, minced
-6 cups chicken stock
-7 oz canned diced green chilies
-15 oz cannellini beans
-1 cup frozen corn
-2 limes, juiced
-Cilantro, for garnishing
-1 avocado, sliced
-Olive oil
-Salt and pepper
Seasonings
-1 tsp cumin
-1/2 tsp paprika
-1/2 tsp dried oregano
-1/4 tsp cayenne pepper
Instructions (45 mins)
1. In a large Dutch oven over medium heat, pour in 2 tbls of olive oil and sauté the onion for 5 minutes until softened. Add in the garlic and all of the seasonings, and stir for 1 minute.
2. Pour in the chicken stock and diced green chilies, and bring the mixture to a boil.
3. In a small bowl, mash half of the cannellini beans to form a thick paste, and whisk into the soup to thicken. Add in the rest of the beans and frozen corn, and simmer covered for 15 minutes.
4. Stir in the diced chicken and lime juice, and season with salt and pepper. Serve and top with the cilantro and sliced avocado.
The Corporate Cookbook 