White Bean Chicken Chili Verde

by Kate on July 27, 2016

White Bean Chicken Chili Verde

It’s day 8 of a sweet little heat wave in Boston {wipe sweat from brow}. So I got just what you need and want on a hot, muggy, SWEATY, day folks. WHITE BEAN CHICKEN CHILI VERDE! What? You don’t eat Chili in the Summer? Psssssh – who you think you is?


I think I’m gonna change my middle name from ‘Mary’ to ‘DayLateAndADollarShort’. And in all fairness, I DID make this for the first time when it actually was chili season but didn’t get around to posting it until after chili season. I hear this is what they call motherhood, yeah?

But you guys are gonna wanna have this cue’d up for Chili Season. I’ve been looking for the perfect White Chili recipe for a long time now, and I just happened to stumble on this one from Weight Watchers that looked pretty tasty (and easy on the post-partum inner tube that used to be my waistline). After a few tweaks and modifications, it’s the one. Makes a whole bunch for a crowd, or lunches for the week for those of you who work in an office igloo – or maybe you just like hot things in the summer – or – Guys? Are you there?

White Bean Chicken Chili Verde
White Chilli is the new Red Chilli - and this one's a keeper!
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 large white onion, diced
  3. 7oz can of chopped green chiles
  4. 2 large garlic cloves, minced
  5. 1/2 tablespoon chili powder
  6. 1/2 tablespoon cumin
  7. 1/2 tablespoon garlic powder
  8. 1/2 tablespoon onion powder
  9. 1 teaspoon salt
  10. 1/2 teaspoon ground black pepper
  11. 3 cups chicken stock
  12. 2 15oz cans white canellini beans
  13. 1.5 - 2lbs boneless skinless chicken breast, uncooked
  14. 1 cup chili verde
  15. juice of 3 limes
  16. *cilantro & mexican cheese for serving
Instructions
  1. Heat olive oil in a large dutch oven over medium heat. Add the onion and green chiles, stirring until softened (about 5 minutes).
  2. Add the garlic, chili powder, cumin, garlic powder, onion powder, salt & pepper. Stir and cook for 1 minute.
  3. Add the chicken stock, beans and chicken. Bring mixture to a boil. Reduce heat to low and simmer covered until the chicken is cooked (about 10-15 minutes, depending on how thick your pieces of chicken are). Once the chicken is cooked, remove it and shred it with two forks, and then return it to the pot.
  4. Stir in the chili verde and lime juice and let simmer for another 20 minutes. Serve hot with cilantro and mexican cheese!
Notes
  1. For a more 'brothy' chili, add 1 additional cup of chicken stock.
  2. For a thicker chili, mash up some of the beans after they're cooked through (just before adding the lime juice and chili) and stir them into the broth. This will create a thicker texture.
Adapted from Weight Watchers
Adapted from Weight Watchers
And They Cooked Happily Ever After http://www.andtheycookedhappilyeverafter.com/

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