February 1, 2023

Chicken and White Bean Chili

Chicken and White Bean Chili
Happy Friday…Happy Weekend! I usually wait until Halloween to make my first batch of chili for the season, but I might have to get a little practice in this weekend. Enjoy your weekend!
Chicken and White Bean Chili
2 -15-ounce cans white beans, drained
1 Tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay
2 4-ounce cans chopped green chilies
2 teaspoons dried oregano
1 jalapeno, minced
4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces
4 cups chicken stock (more as needed)
Topping ideas:
Grated Monterey Jack cheese
Sliced radish
Fresh cilantro, roughly chopped
Lime wedges for squeezing
Tortilla chips
Scallions, sliced
Sliced avacado or guacamole
Chopped roma tomatoes
In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.
Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through.
Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.
Serve with toppings.

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