Recipe: White Chicken Vegetable Chili

First off, this recipe is SUPER yummy. Even Graham, who said “that sounds disgusting” had seconds! And it’s pretty healthy for you as well. I’ve had a white chicken chili recipe that I’ve used for years and it’s delicious. But, this time, I thought I’d tweak it just a little and add some more veggies and well, let’s just leave it at YOU HAVE GOT TO TRY THIS ONE!

White Chicken Vegetable Chili

Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 4

• 1 lb. boneless, skinless chicken breast, chopped & cubed
• 1 small onion, diced
• 2 – 3 cloves garlic, minced
• 1 (14 oz) can chicken broth
• 2 (14 oz) cans great northern beans, one can drained. (substitute 1 can for black beans, if desired)
• 1 (3 or 4 oz) can chopped green chilies
• 1 cup frozen corn
• 1 cup celery, chopped
• 1/2 cup carrots, chopped
• 1/2 cup frozen peas
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp oregano
• Extra virgin olive oil
• Toppings: shredded cheese, salsa, sour cream, tortilla chips

Start by dicing the onion and mincing the garlic and putting it into your soup pot/stock pot. Don’t turn the stove on yet! We don’t want these to get too tender too fast, and I like to cook these at the same time that I cook my chicken, it really seals the flavor of onion and garlic into the meat. Then cube your chicken breasts. I usually start off doing this with a knife, but always end up just using my hands and pulling the chicken into pieces. =) Add the chicken to your pot and drizzle about 3 turns of the pan of EVOO over the mixture. Turn the stove onto medium-high heat and sauté until the chicken is cooked, your onions should be transparent/slightly brown. While that’s cooking, chop your carrots and celery and add them to the pan. Add frozen corn and peas. If you decide to use one can of black beans and one can of great northern beans, I always drain and rinse the black beans and don’t drain the great northern beans at all. If using two cans of great northern, drain one and add both cans of beans to the pot. Add diced green chilies. Stir in the chili powder, cumin, and oregano. Pour in chicken broth. (If you want more of a soupier consistency, you can use two cans of broth). Mix well and bring to a boil. Simmer for 20 minutes. Remove from heat, let cool, and serve topped with your favorite chili toppings. Add salt to taste. Enjoy!



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