This is another recipe from my Aunt Jennifer’s recipe book. I really like white chilis, and this one looked like it packed a little heat. It actually made a ton of soup, too. We had about 4 servings that I put in the fridge, 3 servings in the freezer and 3 to give to my neighbor. (I’m approximating a 1 cup serving.)
Here’s the how to. I don’t have any funny inside jokes about chili yet… so feel free to share yours if you’ve got one. No “beans, beans, they’re good for your heart” please.
I think you probably could use the pre-cooked shredded chicken for this, but I ended up dicing and cooking the chicken so it would get the flavor of the onions and garlic while it cooked.
The recipe also called for cumin, which I left out because, eww. That’s how I feel about cumin. If you like it, add a shake in. I think it was 1/2 tsp.
Aunt Jennifer’s White Chicken Chili
3 boneless, skinless chicken breasts
1 med onion, chopped
2 garlic cloves minced
1 Tbsp olive oil
1 14 oz can chicken broth
2 15 oz cans cannellini beans
1 4.5 oz can green chile peppers
1 tsp salt
3/4 tsp oregano
1/2 tsp chili powder
1/2 tsp pepper
1 dash cloves
1 dash ground pepper
1. Saute onions and garlic in olive oil.
2. Add chicken to brown and season.
3. Add all ingredients to a large pot. Bring to a boil, cover and simmer for 30 minutes.
4. Serve w/ sour cream and shredded cheddar cheese.
If you’re going to freeze, allow it to cool first. Pour into glass jars or tupperware and leave room for it to expand.
Diced chicken to cook. (Sometimes I use scissors to dice. It’s faster and I’m lazy.)
Chicken, onion and garlic cooking in the back – the pot I cooked it all in front.
Cooling before it goes into the plastic tupperware.
I would serve this with a small side salad, or maybe a nice crusty whole grain roll. Between the chicken and the beans, it’s got protein and fiber galore so it should be super filling. Everything seems to settle a bit, so it will need a good stir before serving if you’re reheating.