Wednesday, April 25, 2007

White Bean Chicken Chili

I made this last night for was really good (not spicy despite the hotsauce and chilies) and about the easiest thing I have made in years. I doubled the recipe and it easily fed 10 of us with leftovers for lunch today. I would say that the recipe easily would feed 6-8 people.

48 oz jar Randall's White Northern Beans (I am sure any brand would do)
26-32 oz of Chicken broth (I used 26 oz)
2 large cans cooked chicken, drained
1-4.5 oz can green chilies
white pepper to taste
1/8 cup hot sauce
1/8 tsp. cumin
1/8 tsp.coriander
2 cloves garlic, minced

(optional: you can add 1 cup each-chopped celery and carrots....I didn't add these)

Place all items in a large stock pot. Cook, uncovered, on medium high for up to an hour, to reduce stock. Add more chicken broth if chili becomes too thick. Be sure to stir often to avoid burning/sticking. Shredded monterey jack cheese and sour cream can be used as toppings (very yummy!). Serve with crackers or cornbread.

1 comment:

Melissa said...

Sounded so good we made it tonight. We didn't use chicken broth, most of it has corn in it (and Bre's allergic) and we ran out of our kosher chicken broth ;-)

We did use the juice from the canned chicken, and added a chopped green pepper and red pepper. SOOO delicious. Emily made us a great batch of cornbread to go with it, and we also had some homemade wheatbread for those who were hankering for yeasty bread. It was sooo perfect for our rainy day!

thanks a lot!