Email to Cat      

Callie's White Bean Chicken Chili

Source of Recipe

From "A Southern Gentleman's Kitchen" by Matt Moore


Recipe Introduction

"I often get asked what I would eat for my last meal. Truthfully I respond that I feel like I've already eaten mine! Though my wife, Callie, allows me to do most of the cooking, she's no slouch in the kitchen. This recipe, a hand-me-down from her grandma Elly is my all-time favorite. In addition to being an amazing blend of flavors, this chili is always my go-to request when life and schedules become too hectic. So if, like me, you feel you've bitten off more than you can chew, slow down and relax a bit by enjoying this deliciously simple recipe."

List of Ingredients

â—¦  4 (15-ounce) cans Great Northern beans, undrained
â—¦  1 tablespoon canola oil
â—¦  1 large Vidalia or sweet onion, finely diced
â—¦  1 clove garlic, minced
â—¦  1 teaspoon kosher salt
â—¦  ½ teaspoon freshly ground black pepper
â—¦  ½ teaspoon ground cumin
â—¦  ¼ teaspoon dried crushed red pepper
â—¦  2 (4-ounce) cans chopped green chiles, undrained
â—¦  2 cups chicken broth
â—¦  4 cups shredded deli-roasted chicken
â—¦  4 cups (16 ounces) shredded Monterey Jack cheese
â—¦  Blue corn tortilla chips, crushed
â—¦  Garnish: chopped fresh cilantro


Recipe

Drain and rinse three cans of beans. (Do not drain fourth can.)

Heat a Dutch oven over medium heat one to two minutes or until hot; add oil. Sauté onion in hot oil 5 minutes. Add garlic and next four ingredients, and sauté 5 minutes or until onion is tender and slightly browned.

Stir in chiles, broth, and drained and undrained beans. Bring to a simmer, and cook 10 minutes. Add chicken and cheese; cook, stirring occasionally, three minutes or until cheese melts and chicken is thoroughly heated. Remove from heat. Top each serving with crushed tortilla chips, and serve immediately.

Makes 12 ½ cups


Hands-On: 25 minutes
Total: 35 minutes