Chicken chili is for those people who appreciate a little bit of heat. It’s very easy to make, but it will taste like you spent all day making it. Hearty, healthy, and delicious. You’ll want to start with a nice bottle of chardonnay. Pour some in your glass, and get to cooking.
You’ll need one chicken breast. If you haven’t cooked the chicken yet, right now would be a good time to throw it in the oven with some spices for 20 minutes. While you’re waiting, you should drink your wine, and write me an email. If you happened to have leftover chicken, this soup would be a great way to use it.
Once you have a cooked chicken breast ready, start by dicing half of a bell pepper and a jalapeno pepper. Don’t rub your eyes or wear gloves. Mince a clove of garlic. Dice 3 sticks of celery. Dice half of a medium onion. Chop the chicken up.
Turn the heat to medium. Saute the vegetables in a table spoon of oil in a medium pot, add your spices. Cook the veggies until softened. Add a can of green chiles and a can of salsa verde, stir it up. Add the beans, stir it up again. Have a sip of wine. Add the chicken, yes, stir it up. Add a cup of chicken broth and cook until everything it tender. If you feel like there is not enough broth, add another cup. Watch the video below if you’re not sure what it’s supposed to look like.
Plate it. Garnish with cheddar cheese and deep fried jalapenos. Serve with cornbread and a glass of chardonnay, or two…
Make sure to let me know how yours turned out!
White Bean Chicken Chili
Time: around 20 min (if the chicken needs to be cooked add another 20 minutes)
2 tablespoons cumin
1 tablespoon chili powder
1 4oz can diced green chiles
1 7oz can chile verde
1 can 15oz canelli beans
1/2 bell pepper
1/2 jalapeno pepper
3 sticks celery
1 large clove garlic
1/2 medium onion
1-2 cups chicken broth
1 6oz cooked chicken breast
Salt & pepper to taste
Garnish: cheddar cheese and deep fried jalapenos. Side of corned bread.