White Chili with Chicken

SUBMITTED BY: Christy Campos

"Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped* (optional)
2 garlic cloves, minced
1 tablespoon vegetable oil
4 cups chicken broth
2 (15.5 ounce) cans great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 teaspoon ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed, cooked chicken

READ REVIEWS (30)

DIRECTIONS

In a large saucepan, cook onion, jalapeno if desired and garlic in oil until tender. Stir in broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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REVIEWS

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Reviewed on Jan. 31, 2007 by Ellie Mae

This was my first attempt to make white chili as I am getting ready to enter a chili contest and it is one of the catagories. It turned out great. I did make some changes. I boiled chicken breasts in the chicken broth while I sauteed the onions and peppers in butter/oil. I added more cumin and a little more garlic than it called for. I also added 1 T dried parsley instead of fresh. I served with tortilla chips and a dollop of sour cream or shredded cheese, (I left it up to the person eatting it). All I had was mozzarella cheese, but next time it will be provalone. My husband liked it better than my traditional chili. Since I don't eat beef, that made me happy! I can eat it with him now. Thanks for a very good recipe!

8 users found this review helpful

Reviewed on Apr. 6, 2007 by RPCOOKIE

Unfortunately, this chili is rather lacking in flavor. The only real flavor comes from the cumin, which is unfortunately not one of my favorite spices. Others at the lunch party I took this too liked it a lot, so maybe it is just my dislike of the strong cumin flavor that is the issue. It looks like there are other similar recipes on this website with a greater variety of herbs and spices. Maybe I will try one of those. It is too bad that I didn't like it better, because it is a very healthy dish and easy to make.

3 users found this review helpful

Reviewed on Jan. 28, 2007 by ALHAAN

Very good. I didn't have cornstarch on hand, so I used some masa harina (corn flour). I didn't drain or rinse the beans because the bean starch helps to thicken. I also added about twice the lime juice that the recipe called for.

3 users found this review helpful

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