Nick and I love this chili and it doesn’t take that long to make if you cook the chicken ahead of time. I serve it with rice, sour cream and sliced avocado. I made it this week but the picture didn’t turn out well.. I will try to upload one next time I make it!
Quick White Chicken Chili:
Adapted from America’s Test Kitchen 2011
2 Tbs. vegetable oil
½ onion chopped
1 jalapeno pepper sliced*
1 green bell pepper sliced
2 garlic cloves
2 tsp. ground cumin
2 (16 oz.) drained cans of cannellini beans
3 cups chicken broth
2 lbs. cooked shredded chicken (I boil mine beforehand)
¼ c. juice from 2 limes
½ c. chopped cilantro
Salt and pepper to taste
*make sure you wear gloves when cutting/handling jalapeno pepper so that it doesn’t burn you.
1.) Heat oil in large skillet or Dutch oven over medium-high heat until simmering. Cook onion, bell pepper, and jalapenos until soft 6 to 8 mins. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth.
2.) Remove 2 cups of bean mixture from pot and puree in blender until smooth. Stir pureed bean mixture back into pot and bring to simmer. Cook over medium heat about 10 minutes.
3.) Stir in chicken, lime juice and cilantro and cook for 2 more minutes. Season with salt and pepper. Serve with sour cream, rice and avocado.