I had a hankering for some White Bean Chicken Chili. Mind you, I have never had White Bean Chicken Chili, seen it in person or even tasted it. But I really wanted some. So, I searched and read, bookmarked and pondered and found more than a few recipes. I served some up Saturday night to my folks, their generally up to trying something new (except I offered to make them Vegetarian Sushi rolls once and that wasn't received too well). I served up steaming bowls of the White Bean Chicken Chili to each of us. I also had several little bowls of toppings in the center of the table. Bowls full of shredded cheddar cheese, sour cream, red salsa, wedges of lime, slices of avocado and some blue corn tortilla chips. The idea being that everyone could top their bowl of chili the way the would like. If you can, make this a day ahead, to allow the flaovrs to blend and the chili to thicken up a bit. I posted the recipe here to share it with you. Enjoy!
2 tablespoons olive oil
1 pound chicken breast, diced
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (16 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground smoked chipotle chili powder
1 (15 ounce) can white beans
2 ears fresh corn (or use a small package of frozen)
salt to taste
ground black pepper to taste
Heat oil, and cook onion and garlic until soft. Cook chicken breast through. Brown it up a bit.
Stir in broth, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: salsa, limes, cilantro, cheese, avocado, sour cream, and tortilla chips.