Black and White Bean Chicken Chili |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A hearty soup that is a meal in a bowl. Ingredients:
2 tablespoons oil |
1 cup onion, chopped |
1 garlic clove, minced |
1/3 cup flour |
1 tablespoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon salt |
2 cups milk |
1 cup chicken broth |
2 cups white shoepeg corn, frozen |
1 (15 ounce) can white beans, rinsed |
1 (15 ounce) can black beans, rinsed |
2 cups cooked chicken, cubed |
1 (4 ounce) can green chilies, undrained |
1/4 cup fresh cilantro, chopped |
Directions:
1. Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
2. (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
3. Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
4. Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
5. Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
6. Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.
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