White Bean Chicken Chili
Oh man, do I have spring FEVER!!! I’m dying to get my garden planted though I can’t plant anything in ground here until mother’s day. I found a cute little inexpensive five shelf greenhouse last week so I’ll start some seedlings in the next few weeks. With any luck, I’ll have beautiful baby plants in eight weeks that I can successfully transplant into my garden for fresh veggies to be garnished all summer long! But, before cozy soup season completely leaves us behind for the advent of Spring, I want to give you this white bean chicken chili.
Most chicken chili recipes have shredded chicken but I think that gives it a somewhat odd mushy-stringy consistency at times so I used diced grilled chicken instead. This isn’t an extraordinary revelation, of course, but this chili is perfectly comforting, creamy without having dairy and spiced just right. Topped with a little corn and cilantro and you’ve got yourself a soulful white bean chicken chili soup fit for a chilly almost spring day.
- 3 cans white beans (I use a combo of northern white and cannellini beans)
- 4 cups chicken broth
- 3-4 cups diced grilled chicken (about 3 grilled chicken breasts)
- 1 onion, diced
- 2 jalapeño or red fresno peppers, seeded and finely diced
- 1 poblano pepper, seeded and finely diced
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- ½-1 teaspoon pink himalayan salt (to taste - smoked salt is awesome in this if you have it)
- 1 cup frozen corn kernels
- ¼ cup fresh chopped cilantro
- In a blender, puree half of the beans with half of the broth.
- Add this puree plus all other ingredients in a crockpot and cook on high 3 (or more) hours to incorporate the flavors.
- Alternately, place ingredients in a stockpot and simmer 30 minutes.
- Serve hot with additional corn and cilantro as a garnish.
