White Bean Chili

By lovemygolden

Ingredients

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 skinned and boned chicken breast halves, cut into bite-size pieces
• 3 cups water
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
• 1 (14 1/2-ounce) can chicken broth
• 1 (16-ounce) package frozen shoepeg white corn
• 2 (4.5-ounce) cans chopped green chiles
• 3 tablespoons lime juice
• Garnish: fresh cilantro sprigs

Details

Adapted from southernliving.com

Preparation

Step 1

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Southern Living 2002