White Bean Chicken Chili

Man, blogging two days in a row – this might be a record for me! You’ve guessed it, we have another snow day (and you definitely already know this if you read yesterday’s post!). Although I absolutely agree that it’s dangerous to have children walking (and waiting!) at the bus stop or to school, I can’t help but feel animosity towards, well, towards the weather.

Yesterday I did not leave the house (errr, 1 bedroom apartment I mean). I slept in, made a big breakfast, cleaned, blogged, wedding planned, cooked, read, and cleaned some more. Exciting stuff. When 8:00 p.m. rolled around and I was done with everything, I decided then that maybe I should leave the house to go to an 8:30 p.m. yoga class. Well, that didn’t happen. The combination of a) me still being in my sweats b) it was dark outside and c) it was still what they are calling a “polar vortex”. So it was about that time that I started to feel a little claustrophobic as well. I went into our bedroom, found the spot where the heat comes through the floorboards, turned on a yoga podcast in which they are at the pool in 105 degrees, and pretended I was being transported to someplace warm and beautiful. I felt a lot less seasonally depressed after that, but yoga always makes me feel better. :)

Then last night we watched the Butler. It was also a bit sad and depressing at times (think slavery scenes, JFK and MLK’s assassination, and the Vietnam war) and I cried like 5 different times. Man! Once I start I can’t stop. Anyway, I would recommend it for a little movie night at home. I think it’s worth watching. If nothing else, it’s a nice little history brush-up too!

So last night we made the White Chicken Chili I was talking about yesterday. It was delicious! Make some of this soup, and you’re sure to stay warm. Alllll night looooongggg…..

:)

Enjoy!

White Chicken Chili

Ingredients

3 organic chicken breasts, cut into thirds

1 can (15 oz.) corn, drained and rinsed

2 cans (15 oz. each) cannelloni beans, drained and rinsed

4 garlic cloves, minced

1 onion, diced

1 jalapeño, de-seeded and minced

4 cups organic chicken broth

1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)

olive oil

3 TBSP flour

cumin, to taste

paprika, to taste

salt and pepper, to taste

sour cream (for garnish)

limes (for garnish)

cilantro (for garnish)

Directions:

1) Season chicken with salt and pepper.

2) Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.

3) Take chicken out, place aside.

4) Add in onions, cooking for a few minutes into translucent.

5) Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)

6) Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.

7) Cook approximately 8 more minutes or until chicken is cooked through.

8) Add in the flour, stirring to coat everything evenly.

9) Add in beans, corn, and chicken stock.

10) Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.

11) Halfway through the cooking time, take chicken out and roughly chop. Add back in.

12) Once finished, serve in bowls with sour cream, cilantro, and lime wedge.

13) Enjoy!

white_bean_chicken_chili

Mmm… a warm, steamy bowl of chili goodness.

white_bean_chicken_chili_2

White Bean Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious White Bean Chicken Chili. Great for warming you up on a cold winter night!
Ingredients
  • 3 organic chicken breasts, cut into thirds
  • 1 can (15 oz.) corn, drained and rinsed
  • 2 cans (15 oz. each) cannelloni beans, drained and rinsed
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 jalapeño, de-seeded and minced
  • 4 cups organic chicken broth
  • 1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)
  • olive oil
  • 3 TBSP flour
  • cumin, to taste
  • paprika, to taste
  • salt and pepper, to taste
  • sour cream (for garnish)
  • limes (for garnish)
  • cilantro (for garnish)
Instructions
  1. Season chicken with salt and pepper.
  2. Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.
  3. Take chicken out, place aside.
  4. Add in onions, cooking for a few minutes into translucent.
  5. Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)
  6. Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.
  7. Cook approximately 8 more minutes or until chicken is cooked through.
  8. Add in the flour, stirring to coat everything evenly.
  9. Add in beans, corn, and chicken stock. Taste and adjust seasonings as needed.
  10. Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.
  11. Halfway through the cooking time, take chicken out and roughly chop. Add back in.
  12. Once finished, serve in bowls with sour cream, cilantro, and lime wedge.
  13. Enjoy!

Trackbacks

  1. […] original plan was to make this White Bean Chicken Chili but our local grocery store didn’t have cannellini beans in stock. It’s 6:30 p.m., […]

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