This warm and healthy recipe is perfect for these long winter nights we’ve been having lately. (and if you live in Hawaii right now, you’re not allowed to read this!) This particular recipe was originally from Cooking Light magazine, but I’ve added some alternatives and tips! Let me know if you like it!
- 3 cups cooked chicken, shredded (leftovers from rotisserie or baked chicken, or boil a chicken, use the broth and the chicken)
- 6 Roasted Garlic Cloves (I use fresh garlic and saute with the onion)
- 1 cup onion
- 1/3 cup fresh jalepeno, seeded and chopped
- 3 (15 oz) cans great northern beans, drained rinsed, divided ( I sometimes use dried beans, soaked and cooked the day before- YUM)
- 2 tsp vegetable oil
- 3 (14.5 oz) can chicken broth (You know how I feel about this one. Previously prepared stock from boiling an old chicken carcass)
- 2TBSP southwest seasoning
- 1/4 cup lime juice
- 1TBSP cornstarch
- 1TBSP cold water
- 1/4 cup fresh cilantro (cut with scissors instead of chopping – easier)
1. Put one can of beans in a bowl. Gently squeeze roasted garlic from the skins into beans. (If using fresh garlic, just saute with the onions/jalepenos) Mash Beans with a potato masher.
2. Heat oil in a soup pot or dutch oven over medium heat. Add onions and jalapeno. Cook 4-5 minutes or until onion is tender.
3. Add Chicken, mashed beans, whole beans, chicken broth, seasonings, and lime juice. Bring to a boil, reduce heat, simmer 25 minutes.
4. Combine cornstarch and water stirring until smooth. Add to chili, and continue cooking 5 minutes, stirring constantly. (I have omitted this step at times, and it turned out fine- just less thick.)
5. I snip the cilantro into the individual bowls as I serve them. Many people don’t care for cilantro, and it loses it’s taste if it sits in the soup for a long time.
What do you think? Have you ever made white chili? And the most important question: Do you like Cilantro?