White bean Chili



Ingredients:

  • 1 large yellow or white onion, diced
  • 5 cloves of garlic, minced
  • 1 carrot, cleaned and diced
  • 1 celery rib, cleaned and diced
  • 2 tomatillos, quartered
  • 1/2 cup of water
  • 2 jalapenos, seeded and lining removed
  • 1 can, 4.5 oz of diced green chilis
  • 2 tbsp olive oil
  • 2 tbsp cumin powder
  • 1 tsp dried oregano
  • generous pinch of salt
  • generous pinch of pepper
  • 16 oz can of white beans (great northern or cannellini)
  • 2 boneless, skinless chicken breasts, cooked and cubed
  • 2 quarts of chicken stock
  • 1/2 cup of half and half
  • 1 cup of monterey jack cheese
  • Fresh and fried corn tortilla strips (optional)

Begin by warming your soup pot on medium-high heat for a couple of minutes. Add the olive oil, and toss in the onion, carrot, celery, green chilies, and garlic. Give a good stir. During this time, add the jalapenos and tomatillos to a blender, along with the water. Pulse this down until you have a nice puree.

Head back to your pot and add in the jalapeno and tomatillo puree. Cook down a few more minutes. Add in your cumin, oregano, salt and pepper, and give another mix. Add in the chicken stock. Mix well, then begin to ladle in batches, back to the blender, pulsing down into a smooth puree, or to a texture that you like. Return the blended soup back to the pot, add in the cubed chicken, half and half, cheese, and the beans. Cover, bring to a boil, then reduce the heat, cooking another 20 minutes or until you cannot stand it any longer.

Ladle into your soup bowls and stack with some of your tortilla strips. One word. Wow

Comments

  1. i can't wait to try this, also. but i will have chicken in mine. i think it would be awesome w/ chicken in it. why are you planning on leaving it out? just curious. don't you like chicken? :)

    ReplyDelete
  2. I don't like to add chicken b/c I try to do as many meals with little or no meat.

    ReplyDelete

Post a Comment