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White Bean and Chicken Chili Recipe

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This recipe for White Bean and Chicken Chili is from The Lawrence-Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breast halves-cut into bite-size chunks
1 tsp. olive oil
1 large onion(1 cup chopped)
1 tbsp. bottled minced garlic
1 can (15 oz) Great northern white beans
1 can (19 oz) cannellini beans(white Italian kidney beans)
1 can (4.5 oz) chopped green chilies
1 1/2 tsp. ground cumin
1 tsp. white pepper
1/8 tsp. cayenne pepper
1 can (14 oz) fat free chicken broth
2 tbsp. cornstarch
2 tbsp. water
1/2 cup shredded Monterey Jack Cheese, optional garnish
Directions:
Directions:
Heat the oil on Medium heat in a 4 1/2 quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking. Add the chicken to the pot.
Add the garlic and continue to cook, stirring occasionally. While the chicken cooks, rinse and drain both cans of beans and drain the chilies. Add the beans, chilies, cumin, white and cayenne peppers and broth to the pot. Raise the heat to high and cover the pot. Bring the chili to a boil.
Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through.
Add the cornstarch mixture a little at a time, stirring constantly.
Continue to boil until the chili reaches the desired thickness.
Remove from the heat until ready to serve.
Garnish with cheese, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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