White bean chicken chili

Well so far this fall we’ve had Sandy, a nor’easter, and temperatures in the mid-60s…sounds like chili weather to me! This recipe was passed along to me earlier this year. I haven’t tried it yet, but it’s been Claire-tested, so it must be legit.

Some notes from the person who actually made this recipe:
The original recipe called for 1 cup of shredded cheddar-jack mixed in with the soup as the last step, but that seemed like a hot mess to me.  My result is a bit more like a soup than a chili but it’s still awesome. Just the right amount of smoky heat. If you prefer smoke to heat, leave out the jalapeno. The green chile itself is pretty mild.

White bean chicken chili
Source: Claire Blais (adapted from allrecipes.com)

Ingredients
1 Tbsp canola oil
1 medium onion, chopped
3 cloves garlic, chopped
1 jalapeno, seeded and minced
3 roasted green chiles, chopped (I’m told they sell these canned,and the equivalent would be ~4oz)
2 tsp ground cumin
1 tsp dried oregano
1 tsp cayenne pepper
4 cups chicken broth
2 cooked chicken breasts, shredded
10 oz frozen corn
2 cans (14oz each) white beans
1 can (14oz) black beans
3 Tbsp chopped fresh cilantro
1 lime

Directions
1. Saute onion in oil just until softened.
2. Add garlic, jalapeno, and green chiles and cook about 3 minutes.
3. Add the rest of the ingredients (except lime) and cook for about 15 minutes.
4. Top with a squeeze of fresh lime juice and enjoy! Also great topped with crushed tortilla chips, shredded cheddar cheese, sour cream, etc.