Here’s comfort food that’s good for you! If you want chili rich in flavor, but, not much heat, here’s a recipe that highlights the browned chicken with creamy white beans that’s as soothing as chicken soup, but with an edge of heat from mild peppers and a tiny pinch of cayenne. This is so easy, anyone could make it. I like to prepare a salad to accompany it, while it’s simmering to deepen the flavor. Add some crusty sourdough bread on the side, and you’ve got a simple meal your older children could cook. Go ahead and have some sliced jalapenos peppers ready for those who need lots of heat!
Chicken Mild White Chili
Prep time
Cook time
Total time
Finally, a comfort food that's good for you!
Author: Linda Davis
Recipe type: Soup, chili
Cuisine: Californian
Serves:: serves 8
Ingredients:
- 3 T Olive oil
- 3 lbs skinless, boneless chicken breasts (4-6)
- 2 C Shallots, chopped (about 4)
- 2 t cloves garlic, minced
- 4 lbs Swanson Chicken broth, Unsalted (8 cups)
- 6 (15 ounce) cans White chili beans, rinsed and drained
- 2 Anaheim green peppers, chopped fine, seeds removed (about ⅓ cup)
- 2 T Dried oregano
- 2 t Ground cumin
- 2 pinches cayenne pepper, or to taste
- ½ t Kosher Salt, or to taste (eliminate if using low salt broth)
- ¼ t Freshly ground pepper
Directions:
- Heat olive oil in a large pot over medium heat.
- Cook stirring shallots occasionally for 3 minutes, then add garlic and cook a minute longer in hot oil.
- Push shallots and garlic aside and place chicken in hot oil until the chicken is browned, in batches, 3 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the pot; add chicken broth, white chili beans, Anaheim chiles, oregano, cumin, and cayenne pepper.
- Scrape up the brown fond in bottom of pan created by cooking chicken, and stir into mixture.
- With a masher, smash ⅓ of the beans, to thicken, if desired.
- Bring the mixture to a gentle simmer and cook until the chicken is cooked through, about 20 minutes longer.
- Season with salt and pepper, to taste. (If you add salt earlier, it will tend to make the beans tough).
- Serve hot.
- Allow remaining chili to cool, then refrigerate tightly covered for 1 week, or freeze for up to 3 months.
