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White bean chicken chili
Combined two recipes,
This salsa Verde recipe and this recipe.
We had one 7-oz can of mild green chilis. We didn't have those light green jalapeños, so we used 2 green banana peppers and one dark green jalapeño instead. I used Adobo seasoning instead of garlic salt. And I didn't have as much oregano as it called for in the chili recipe. I went light on the red pepper flakes and instead used about 1/2 of the salsa verde stirred in to the broth, seasoned to taste. I used 3 undrained cans and 2 drained cans of the beans.
It came out really good. We're going to freeze the rest and bring it on our hockey friends ski trip. I am slowly accumulating stuff that I know I can eat for it, lol.
recipes reposted below in case they go away
Ingredients
1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper
Directions
In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.
Ingredients
1 tablespoon extra virgin olive oil
4 yellow jalapenos, chopped, seeds and veins removed
1 serrano chile, sliced in half, seeds and veins removed
½ cup white onion, chopped
3 large garlic cloves
½ teaspoon salt
1 full cup cilantro, chopped
1 cup water
1 lemon (amount will vary according to your taste)
Instructions
On medium heat, warm up a 2qt pot with the olive oil and let it get nice and hot (but not smoking hot!). Add the onion, garlic, and chiles. Saute for about 3-4 minutes or until they are soft and begin to caramelize and change color. Add the salts and chopped cilantro. Mix everything really well until the cilantro wilts and starts to break apart (about 2 minutes).
Add the water and stir everything well. Bring to a low boil. Simmer on medium-low for 5 minutes, then turn off the heat and let it cool for at least 10 minutes.
Transfer to a blender or use a hand blender to blend everything. After blending, at this point you can add a little more water if you feel it’s too thick. Add the lemon juice, stir, and taste test. Once it feels and tastes right to you, blend it again once more just for five seconds or so to make it a little smoother. I keep mine in a condiment bottle, so I like to make sure there are no chunks bigger than the hole on the cap.
This salsa Verde recipe and this recipe.
We had one 7-oz can of mild green chilis. We didn't have those light green jalapeños, so we used 2 green banana peppers and one dark green jalapeño instead. I used Adobo seasoning instead of garlic salt. And I didn't have as much oregano as it called for in the chili recipe. I went light on the red pepper flakes and instead used about 1/2 of the salsa verde stirred in to the broth, seasoned to taste. I used 3 undrained cans and 2 drained cans of the beans.
It came out really good. We're going to freeze the rest and bring it on our hockey friends ski trip. I am slowly accumulating stuff that I know I can eat for it, lol.
recipes reposted below in case they go away
Ingredients
1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper
Directions
In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.
Ingredients
1 tablespoon extra virgin olive oil
4 yellow jalapenos, chopped, seeds and veins removed
1 serrano chile, sliced in half, seeds and veins removed
½ cup white onion, chopped
3 large garlic cloves
½ teaspoon salt
1 full cup cilantro, chopped
1 cup water
1 lemon (amount will vary according to your taste)
Instructions
On medium heat, warm up a 2qt pot with the olive oil and let it get nice and hot (but not smoking hot!). Add the onion, garlic, and chiles. Saute for about 3-4 minutes or until they are soft and begin to caramelize and change color. Add the salts and chopped cilantro. Mix everything really well until the cilantro wilts and starts to break apart (about 2 minutes).
Add the water and stir everything well. Bring to a low boil. Simmer on medium-low for 5 minutes, then turn off the heat and let it cool for at least 10 minutes.
Transfer to a blender or use a hand blender to blend everything. After blending, at this point you can add a little more water if you feel it’s too thick. Add the lemon juice, stir, and taste test. Once it feels and tastes right to you, blend it again once more just for five seconds or so to make it a little smoother. I keep mine in a condiment bottle, so I like to make sure there are no chunks bigger than the hole on the cap.