White Chicken Chili (or Cayenne Coyote Chicken Chili) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 - 3 lbs chicken (2 parts thighs, 1 part breasts)
2 (14.5 oz) white Cannellini beans, 1 (14.5 oz) Great Northern beans, mashed
1 (14.5 oz) petite diced tomatoes,
1 small package frozen corn, 2 medium poblano peppers, 1 medium jalapeno pepper, minced (if you want milder chili, don't add)
1 lge onion, chopped, 3 - 4 garlic cloves, minced, 2½ - 3 cups chicken broth, low sodium,
1 - 1½ tsp ground cumin, ¼ cup of cilantro leaves, salt & pepper, 1 tbsp olive oil, 1 tsp cayenne pepper,
1- 2 tbsp chili powder 2 tsp oregano
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Directions: |
Directions:Prepare chicken by parboiling 3 - 5 minutes, cooling then shredding. Drain and rinse the canned white beans. In a medium bowl, mash just the Northern beans with a veggie masher until chunky. Reserve beans until needed. Add canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the veggies with salt, and pepper to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and frozen corn and continue to simmer for 20 more minutes. After simmering, taste for seasoning, adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. |
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Number Of
Servings: |
Number Of
Servings:6 -8 |
Preparation
Time: |
Preparation
Time:20 minutes; cook: 35 minutes |
Personal
Notes: |
Personal
Notes: Created this recipe at the AWC...went for creativity.
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