Tuesday, July 19, 2011

White Bean Chicken Chili!

This is a perfect soup for a rainy day (like today)! It is easy, quick, and doesn't require a lot of ingredients. Hanz went back for seconds and asked to take some with him to work (it must have been good!). The best part? It is pretty healthy! YAY!

1 tbsp Oil (olive, vegetable, etc)
1 lb boneless/skinless chicken breast, cubed
1/2 large sweet yellow onion, diced
3 jalapenos, diced/minced (depends on you)
3 cans of white beans (I used 2 Great Northern, 1 Navy)
1 8oz can of diced green chiles
1-2 cups of chicken stock
Spices: Salt, black Pepper, Garlic Powder, Cumin, Cayenne pepper

Heat up a large pot (to medium heat) and throw in your oil. Add in onion, jalapeno, and season with salt, pepper and cumin. Cook until onions are almost translucent. Season chicken with a pinch of salt & a little pepper. Put onion & jalapeno mixture around the side of your pot and throw in the chicken & let it brown a bit. Stir it around until all sides are cooked (3-4 minutes). Throw in your beans (drain 1 of the cans), green chiles, stir, and then add in chicken stock until everything moves freely in the pot. Season with garlic powder (couple of dashes), cumin (1 1/2 tbsp), and a couple of dashes of cayenne pepper. Bring to a boil and then allow to simmer as long as you want (I did for about 30 minutes). To serve, ladle soup into bowl, top with monterrey/colby jack cheese & enjoy! I made a loaf of corn bread and topped it with some cheese just before taking it out of the oven.

NOTE: This did have quite a bit of heat from the jalapenos, it was something I could handle, but if you are concerned about too much heat maybe try 1 jalapeno first.

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