Thanks to my good friend Melanie, I’ve got another winner of a recipe to share with everyone. This white chili came highly recommended from her – and despite the bit of prep required in terms of chopping (and can-opening), it is worth it. Everyone enjoyed it over here – especially my youngest. It has a bit of heat to it – so feel free to adjust the cayenne pepper seasoning – but it was fine for my brood as is. Also, I’ve added a bit more salt than you’ll find in the original recipe at Recipe Binder. Enjoy!
Ingredients:
2 t. olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut into 1-inch cubes
1 1/2 c. chopped onions
1 c. diced celery
4 – 5 cloves garlic, minced
1 T. chili powder
2 t. each ground cumin and dried oregano
1/2 t. ground coriander
1/4 c. flour
3 c. chicken broth
1 can (354 mL) evaporated 2% milk
2 cans (540 mL each) white kidney beans, drained and rinsed
1 can (127 mL) chopped green chilies
1 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
1 c. sour cream
2 T. minced fresh cilantro (I didn’t use this)
Heat oil in a large, preferably non-stick soup pot over medium-high heat. Add the chicken and cook, stirring constantly, until no longer pink. Add onions, celery and garlic. Cook and stir for an additional 5 minutes, until veggies begin to soften.
Add chili powder, cumin, oregano and coriander – mix well and cook for another minute. Add flour and stir until chicken pieces are well-coated. Stir in broth and evaporated milk – then bring the mixture to a boil. Reduce heat to medium and simmer, uncovered, for another 5 minutes.
Add navy beans, green chilies, salt, pepper and cayenne pepper to the chicken mixture. Reduce heat to medium-low, cover and continue simmering for 15 minutes – stirring occasionally.
Remove chili from heat and stir in sour cream and cilantro. Serve and enjoy.
8 servings (and leftovers freeze well)