WHITE WINTER CHILI

Jewel Hall

By
@0124

If you like hot Chicken Soup on cold days you will love this recipe.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
10-12
Prep:
30 Min
Cook:
1 Hr 45 Min
Method:
Stove Top

Ingredients

4
chicken breast
5 c
water
1 large
onion, chopped and divided
1/3 c
diced celery
3 can(s)
(16 oz) great northern beans, rinsed, drained, and divided
3 can(s)
(4.5 oz) chopped green chilies
1 c
canned chicken broth
1 tsp
ground cumin
1
bay leaf
1 tsp
salt
1/8 tsp
ground red pepper
1 Tbsp
fresh chopped cilantro

TOPPINGS: TOORTILLA CHIPS, SHREDDED COLBY - JACK CHEESE, SALSA OR SOUR CREAM

Step-By-Step

1Place chicken breast in Dutch Oven with 5 cups of water (or to cover) , 1/2 of chopped onion, 1 tsp salt. Bring to boil, cover and cook 45 minutes or until tender. Remove Chicken. Then remove skin and bones from chicken, sitting broth aside. Cut chicken into bite size peices; place back into broth. Place on low heat.

2Melt butter in medium sauce pan,add celery and remaining onion, saute' until tender. Set aside.

3Stir celery mix into broth mix, add 2 of the 3 cans of beans (rinsed & drained), chopped green chilies, chicken broth, cumin, bay leaf,and red pepper. Add a little black pepper if you desire. Bring to boil and turn down to med/ low. Cook one hour, stirring frequently, until thickened.

4Process the remaining one can of beans in a blender until smooth. Stopping to smooth down sides. Stir bean pure'e into chili.

5Remove and discard bay leaf, stir in Cilantro just before serving with DESIRED TOPPINGS.

About this Recipe

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: American