White Bean Chicken Chili
White Bean Chicken Chili.
This Chili has a bit of a Tex Mex influence. It has a smokey, rich flavor with a little kick. It is great to serve on a cold day or game day! I like to make a batch of Cornbread to serve on the side.
WHITE BEAN CHICKEN CHILI
Ingredients:
- 4 Large Boneless Skinless Chicken Breasts, cut into bite size pieces
- 2 (15 oz.) Cans Cannellini White Kidney Beans, drained
- 1 (10 oz.) Package Frozen Roasted Corn
- 1 Cup Yellow Onion, diced
- 2 (4 oz.) Cans Green Chilies
- 4 Cups Low Sodium Chicken Broth
- 1/4 Cup Freshly Squeezed Lime Juice
- 1 Cup Fresh Cilantro, roughly chopped
- 4 Serrano Peppers, seeded and diced
- 1 Tablespoons Olive Oil
- 1 Stick Unsalted Butter
- 1/2 Cup Flour
- 1 Tablespoon Montreal Chicken Seasoning
- 1 Tablespoon Smoked Paprika
Directions:
1.Stir together the Montreal Chicken Seasoning and the Chicken pieces. Make sure all the pieces are coated. Set aside.
2. In a Dutch oven or large sauce pan, add the Onions, Serrano Peppers and the Olive Oil. Sauté just until tender. Transfer the Veggies into a large bowl and set aside.
3. Add the seasoned Chicken pieces to the pan and cook on medium/low heat just until the Chicken is no longer pink. Transfer the Chicken to the bowl with the Veggies.
4. In the same pan, melt the Butter over low heat. Once the Butter is melted, whisk in the Flour and increase the heat to medium. Whisk until the mixture comes to a boil. Continue to cook and whisk for 3-5 minutes. It should be smooth, slightly thickened with a light brown color. This will be the Roux for the Chili base, to thicken the Chili.
5. Next slowly whisk in the Chicken Broth, then whisk in the Smoked Paprika and Lime Juice.
6. Reduce the heat to low and stir in the Chicken, Peppers, Onions, Beans, Corn and Green Chilies. Cover and simmer over low heat for about 45 minutes, stirring occasionally. This will allow the flavors to marry and will heat the Chili through. After 45 minutes, stir in the Cilantro and cook another 10-15 minutes with the lid on.
Serve this Chili with Shredded White Cheddar Cheese on top and garnish with a little extra Cilantro.
Recipe by: Hot Dish Homemaker
