white winter chili
If you like hot Chicken Soup on cold days you will love this recipe.
prep time
30 Min
cook time
1 Hr 45 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 4 - chicken breast
- 5 cups water
- 1 large onion, chopped and divided
- 1/3 cup diced celery
- 3 cans (16 oz) great northern beans, rinsed, drained, and divided
- 3 cans (4.5 oz) chopped green chilies
- 1 cup canned chicken broth
- 1 teaspoon ground cumin
- 1 - bay leaf
- 1 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 tablespoon fresh chopped cilantro
- TOPPINGS: TOORTILLA CHIPS, SHREDDED COLBY - JACK CHEESE, SALSA OR SOUR CREAM
How To Make white winter chili
-
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.
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Step 2Melt butter in medium sauce pan,add celery and remaining onion, saute' until tender. Set aside.
-
Step 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.
-
Step 4Process the remaining one can of beans in a blender until smooth. Stopping to smooth down sides. Stir bean pure'e into chili.
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Step 5Remove and discard bay leaf, stir in Cilantro just before serving with DESIRED TOPPINGS.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chili
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
Keyword:
#Serve on Cold Days
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