Tuesday, February 15, 2011

That White Bean Chicken Chili Recipe

Google works because it helps people find what they're looking for. This is why this chicken chili recipe floats to the top of the results page. It is easy, it is quick and it tastes good. For these reasons it is probably very heavily treaded ground and not in need of additional blogging.

Be that as it may, it is what I made on Saturday and therefore will be addressed here, today, now in an episode entitled;

That White Bean Chicken Chili Recipe

As usual I am giving quantities and directions as cooked.

1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
16 ounces chicken broth
1 jar simple tomatillo salsa
1 16 ounce can fire roasted tomatoes (I use them for everything)
4 roasted Hatch chilies, skinned, seeded and chopped
1/2 teaspoon dried Mexican oregano
1/2 teaspoon fresh ground coriander seed
1/4 teaspoon fresh ground cumin
1 small bag frozen corn
1 pound diced, cooked chicken meat
16 ounces cooked white beans
salt and pepper

Heat oil over high heat in soup pot. Add onion and garlic and cook, stirring occasionally, until beginning to brown.

Stir in broth, salsa, tomatoes, chilies, oregano, coriander and cumin. Bring to a boil, reduce heat and simmer for ten minutes.

Add corn, chicken and beans and simmer for 5 more minutes. Season with salt and pepper to taste.


I initially attempted this recipe without the corn but there was not enough sweetness to offset the tangy ingredients. After adding corn the dish balances very nicely.


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