Saturday, January 7, 2012

White Bean Chicken Chili

2 TBLSP Olive Oil
1 onion, chopped
2 cloves garlic, minced

1 box chicken broth (allows you to adjust liquid to consistency you like)
1 can Rotel Tomatoes ( can also use a can of Tomalillos drained and chopped or salsa verde)
1 can diced green chiles ( 7 oz)
1 large can of diced tomatoes
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp ground cumin
1 bag of frozen corn
2 large boneless chicken breast, cooked and chopped into small pieces
2 cans of white beans
salt and pepper to taste

Heat oil; and cook onion and garlic until soft

Add rest of ingredients.  Simmer until flavors meld and hot. 

Recipe from

Comments:  I have altered this recipe a bit from its original to make it a bit heartier and less soupy.  It is suggested that you can add 2-3 TBLSP of cornstarch mixed in chicken broth or milk if you want it thicker but I opted to just add more beans and corn. Garnish with sour cream, this is a really nice addition to the flavor of the soup.  I make this soup and let it simmer in the crock pot.  However, if you are in a hurry, you could assemble this soup and have it on the table in about 30 minutes total.  I serve with jalapeno/cheese corn muffins.  This recipe is quick and spicy!

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