I’m posting this on the heels of the Roast chicken recipe because this is a great recipe for the leftovers. I made it this past week the day after making the chicken. You know who admits that when he first saw the chili, he was skeptical (in truth, pretty much convinced he wouldn’t like it but willing to give it a try). He was surprised to find that he liked it quite a bit!
This is a super easy and very tasty recipe. As I mentioned in my Friday Confessional, Allrecipes.com now has a paid subscription service that allows you to customize the recipes and save them, so that’s what I’m going to post here. The original recipe is here but please be warned: it is super spicy and won’t be as thick because I adapted it per the reviews to thicken it as well as cut back on some of the extreme heat by leaving out the jalapenos. You could easily add those back in if you have a family of spicy-food lovers.
Yield: 4 servings
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
3 Tbsp flour
2 (14.5 ounce) cans chicken broth**
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans (Northern)
1 cup shredded Monterey Jack cheese
1 Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth and flour, bring to a boil.
4. Puree one can of beans, then mix in chicken and all three cans of beans. Simmer 15 minutes, stirring occasionally.
5. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
**I don’t keep chicken broth in the house. Instead, I keep a jar of chicken base in the fridge and then mix up “broth” (hot water and the base) as needed. It’s a lot more cost effective, as I can get a large jar of the base at Sam’s Club for $4.30.