I adapted this white chicken chili just slightly from a Southern Living Christmas cookbook we recently received in a care package. We served it alongside a red bean chili with corn chips and muffins, topped with cheddar cheese, chives, and green onions. Our friends enjoyed the varieties and marveled at how healthy it must be, which always makes me happy. This chili wasn’t overly thick but rather had lots of broth. For a thicker chili, you could consider reducing the amount of chicken broth, but we boiled ours down a bit and it turned out quite well.
2 medium onions, chopped
1 ½ Tablespoons oil
2 garlic cloves, minced
6 chicken breasts, cut into bite-sized pieces
2 cups water
2 teaspoons salt
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon ground black pepper
4-5 cans white beans (If using beans that are not from a can, see this post for bean conversions)
2 ½ cups chicken broth
6 chopped long, thin green peppers (I used the lighter green less spicy ones from the local market.)
¼ cup lime juice (optional)
Directions and Notes:
1. First, combine 2 cans of the white beans with 1 cup of the chicken broth in a blender and blend until smooth. Set aside.
2. In a large pot, heat the oil. Sauté the onions and garlic for about five minutes.
3. Add the chopped chicken breasts and cook until the chicken is lightly browned.
4. Add the bean puree, water, salt, cumin, chili powder, black pepper, the remaining whole beans, the remaining chicken broth, and the chopped green chilies. Allow the chili to simmer for 30 minutes to one hour until flavors are melded and liquid has reduced to a desired thickness.
5. Add the lime juice just before serving.