Jan
04

White Bean and Chicken Chili

by

I served this recipe at a holiday gathering a few weeks ago and it was a big hit. I can honestly say the photo does not do it justice! It’s a non-traditional twist on a typical chili recipe since it’s made with white beans and chicken and has a lot of spice to it. I served it with a host of toppings and kept it warm in a slow-cooker so people could serve themselves throughout the evening. I’d highly recommend this as an easy and delicious solution for any gathering. Note: This recipe is adapted from FoodNetwork.com.

White Bean and Chicken Chili

Ingredients:
2 lbs boneless skinless chicken breast
3 limes (including zest)
1/2 cup tequila
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
Red pepper flakes
1 tablespoon olive oil
5 cloves of garlic chopped
2 (4 oz) cans of green chilies
3 (16 oz) cans of great northern beans
2 large onions chopped
6 cups chicken stock
1 cup grated Monterey Jack cheese

Suggested toppings:
Additional cheese
Sour cream
Chopped fresh green onions
Green chilies
Salsa

Directions:
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest one of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all three limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add one teaspoon cumin and one teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for three hours.

Heat olive oil in stock pot and add onion and sauté for about 10 minutes until translucent. Add the garlic, green chilies, cumin and cayenne pepper and sauté for 10 minutes.

Add beans and chicken stock and bring to a boil. Reduce the heat and simmer for about one hour.

Heat grill and grill the chicken breast for five minutes. Pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for four minutes. Remove the chicken breast from the grill and cut into small cubes.  Add the cubed chicken to the pot and continue to simmer for another hour.

When it’s time to serve, add one cup of cheese to the chili and stir until it melts. Ladle into bowls and serve, allowing guests to select their favorite toppings.

Share | Tags:

Leave a Comment

No Comments so far ↓

There are no comments yet; start things off by filling out the form above.