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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An easy recipe for spicy white bean chili. I made this last night. It's very easy and tasty! :) Ingredients:
2 boneless, skinless chicken breast |
2 (16 oz.) cans great northern beans with juice |
2 tbsp. extra-virgin olive oil |
1 c. chicken broth |
1/2 medium sweet onion, coarsely chopped |
3 large garlic cloves, diced |
1/2 jalapeno pepper, seeded & diced |
1 jalapeno pepper with four slits along sides |
1/2 green pepper, roughly chopped |
1/2 can (8 oz.) of white corn |
1 tsp ground cumin |
1 tsp chili powder |
1/2 tsp fresh cracked black pepper |
1/4 tsp sugar |
2 tbsp fresh cilantro |
1/4 lb. monterey jack cheese, shredded |
8 oz. container sour cream |
1 bag tortilla chips |
Directions:
1. Boil 5 cups water. Add chicken. Cook until done, about 10 minutes and remove. When cool shred with fork.
2. Discard water and add olive oil to pan. Heat oil over medium-low heat for 2 minutes.
3. Add garlic, onion, green pepper, 1/2 jalapeno pepper and salt. Cook, stirring, about 5 minutes.
4. Add chicken broth, beans, chili powder, cumin, sugar, corn, chicken and slit jalapeno.
5. Simmer on low 20-25 minutes, stirring occasionally.
6. Take off heat, remove whole jalapeno and stir in fresh cilantro.
7. Garnish with a dollop of sour cream, crushed tortilla chips, cilantro and shredded cheese. Serve.
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