Wednesday, October 19, 2011

White Bean Chicken Chili

Cold blustery days bring thoughts of warm bowls of soup or chili. Try this version of White Bean Chicken Chili for a lighter but flavorful substitute for tomato based beef chili. Garnish with cilantro sprigs, sour cream, shredded cheese or sliced avocado. Guaranteed to warm you to your toes!

White Bean Chicken Chili

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 skinned and boned chicken breast halves, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
2 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 (4.5-ounce) cans chopped green chiles
3 tablespoons lime juice
Fresh cilantro sprigs, optional 

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
 Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
 Place 1 can of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
 Stir bean pureé, remaining beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

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