Monday, February 22, 2016

White Bean and Chicken Chili Recipe

You might have heard by now that "souping" is the new juicing. Soup is a satisfying and delicious way to infuse your body with tons of nutrients that are easy to digest – and it's certainly more satisfying than a cold juice in the middle of the winter.

Today's soup (souping) recipe is courtesy of Gaea, the maker's of fine olive oil.

White Bean and Chicken Chili Recipe

Called chili blanca ("white chili") because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given at my house on a gray, drizzly day. It's very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It's a good make-ahead dish and wonderful for potlucks.

1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
Kosher salt
Freshly ground black pepper
2 tablespoons of Gaea's Kalamata D.O.P. Greek Extra Virgin Olive Oil
1 Medium onion, diced (about 1 cup)
2 Garlic cloves, minced
2 15-ounce cans White or Great Northern beans, drained and rinsed
1 cup Corn kernels, fresh or frozen and thawed
1 4 ounce Can chopped green chiles
2 teaspoons Ground cumin
2 teaspoons Pure chile powder
1/8 teaspoon Cayenne pepper
3 cups Water, plus more if needed
2 cups Grated Monterey Jack cheese
2 tablespoons Chopped fresh cilantro

Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water.

Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally. Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.

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