Friday, December 17, 2010

Chicken-White Bean Chili

I made this for a potluck at work today and was reminded how delicious it is. Might be just the ticket for your Christmas Eve...

Martina's Bus Stop White Chili
Adapted from a recipe from People magazine.
(I've made a few adjustments to kick up the spice and make it a little thicker.)

4 boneless, skinless chicken breasts
2-14 1/2 ounce cans chicken broth
1 tablespoon garlic pepper
3 tablespoons olive oil
4-15 ounce cans great northern beans
2-4 1/2 ounce cans chopped green chiles
1 can cream of chicken soup
Half of a 7 ounce can of pickled jalapeno peppers

For garnish: minced cilantro, sour cream, tortilla chips and grated cheese

Put chicken in a glass baking dish, pour in both cans of chicken broth, and cover with aluminum foil. Bake in a 350° oven for one hour. Remove chicken and reserve broth.

Cut chicken into small pieces and season with garlic pepper. Heat olive oil in stock pot and sauté chicken for 2-3 minutes.

Puree jalapeno peppers, with juice, and set aside. (If you want your chili super thick, at this point, also drain and rinse one or more of the cans of white beans.)

Add reserved broth, beans, chiles, cream of chicken soup, and pureed jalapenos to stock pot. Bring to a boil, reduce heat and simmer for 30 minutes.

Ladle into bowls and garnish as desired.

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