White Bean Chicken Chili
Raise your hand if you're over winter...I know I am! This weather is seriously bi-polar. Just yesterday I was riding around with my sunroof open and then today I woke up to snow...too much. Anyway, I figured this recipe (from Sticky.Gooey.Creamy.Chewy) would be perfect for a day like this! I have to admit that I'm not a huge chili fan but this right here is AMAZING. The hubby & I ate it for 3, maybe 4 days straight and we don't normally do leftovers, lol.
Ingredients
1 rotisserie chicken 2 tbsp olive oil 1 medium onion, diced 4 garlic cloves, minced 2 cans chopped green chilis 2 chipotle chilis in adobo sauce, pureed 1 tbsp cumin 1 tbsp oregano 1/2 tsp cayenne pepper 6 cups chicken broth 3 can great northern beans, drained & rinsed 1/4 cup whole milk, warmed 2 tbsp cornmeal Salt & pepper to taste
Sour cream (or greek yogurt) & shredded monterey jack cheese
Directions
*Shred rotisserie meat into small pieces and set aside *Heat olive oil over medium in a large stock pot *Add onion and sauté until soft (about 5 minutes) *Stir in garlic, green chilies, chipotles, cumin, oregano & cayenne add cook for a few minutes *Add chicken broth, chicken and beans then bring to a simmer *In a small bowl, whisk together milk & cornmeal then gently stir it into the pot *Cover and let simmer for 30 minutes (or until thickened) *Season to taste & serve with toppings
CAUTION: This chili has a serious bite so if you're not a fan of spicy, please adjust the amount to chilies you add. Oh and of course you can't serve this bowl of awesomeness without a piece cornbread. Here's a quick recipe I tried from Dashing Dish that turned out perfect! If you decide to try this out, let me know what you think ;-)
Stay warm!
*Shred rotisserie meat into small pieces and set aside *Heat olive oil over medium in a large stock pot *Add onion and sauté until soft (about 5 minutes) *Stir in garlic, green chilies, chipotles, cumin, oregano & cayenne add cook for a few minutes *Add chicken broth, chicken and beans then bring to a simmer *In a small bowl, whisk together milk & cornmeal then gently stir it into the pot *Cover and let simmer for 30 minutes (or until thickened) *Season to taste & serve with toppings
CAUTION: This chili has a serious bite so if you're not a fan of spicy, please adjust the amount to chilies you add. Oh and of course you can't serve this bowl of awesomeness without a piece cornbread. Here's a quick recipe I tried from Dashing Dish that turned out perfect! If you decide to try this out, let me know what you think ;-)
Stay warm!
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