Really Easy Chicken Chili

by Liz on July 20, 2010

Chicken Chili

I don’t like chili.  There, I said it.  I’m talking about the tomato, beef, and kidney bean laden chilis, though.  The kind you see in chili-cookoffs, certain fast-food establishments, etc.  I apologize if there is anybody reading this who has ever made me chili.  Let me clarify, though.  Chili does not fall under the hated-food-categories of things such as bell peppers (gasp!), any kind of melon, bananas, etc.  I will eat chili and be fine, but I never crave it nor think it is a good idea to make it myself.

But then there is “white chili”, the kind usually made with turkey or chicken, and white beans.  Friends, this is a totally different thing!  So it was with pleasure that I was able to make this meal with items I already had in my cupboards and refrigerator.  No going to the grocery store needed.

Chili ingredients

(I’m not sure what the limes are doing in the photo, as the recipe does not call for them. Maybe I had just made myself a margarita? Also, please ignore that red string.)

Please excuse the lack of photos for this recipe, as it was kind of last minute, and I was hungry.

Quick Chicken Chili
Adapted from Fine Cooking Magazine

Serves 6

2 tbsp vegetable oil
1 large onion
2 tbsp ground cumin
2 tsp dried oregano
3 medium cloves garlic, minced
1 3 1/2 - 4-lb. store-bought rotisserie chicken, meat removed and chopped (I didn’t have one, so I just pan-fried about 1 1/4 lbs. chicken thighs)
1 jar or can (about 4 oz.) diced mild green chiles, drained
1 quart chicken broth
2  15 1/2-oz. cans white beans, rinsed and drained
1 cup frozen corn

Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.  Add the onions and cook, stirring, until tender, 4 to 5 minutes.  Add the cumin, oregano, and garlic and cook until fragrant, about another 1 minute.  Stir in the chicken and chiles and then add the broth and 1 can of the beans.  Bring to a simmer.  Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.

Meanwhile, purée the remaining can of beans in a food processor or blender. Stir the puréed beans into the chicken mixture, along with the corn.  Continue to simmer to blend the flavors, about another 5 minutes.  Ladle into bowls and serve.  Garnish with chopped cilantro (if you like cilantro, that is).

{ 5 comments… read them below or add one }

Tes July 23, 2010 at 3:26 am

Wow it looks so delicious and healthy. I could use this for breakfast!
Thanks for sharing,

Liz July 22, 2010 at 11:01 pm

Yay! I thought it turned out really well, especially for how easy it is to make!

Kelly Anne July 22, 2010 at 2:53 pm

Tried it tonight…yum! Added a tiny bit of chili paste for an extra kick. It was a hit with the family! Easy to make, too!

Will July 20, 2010 at 3:28 pm

oh, and 500 Days of Summer is a very bad movie.

Will July 20, 2010 at 3:28 pm

You are wrong. Red chili is wonderful. I suspect you’d feel differently if you didn’t hate tomatoes.

But white chili is also very good. R makes it a lot, often with ham. I dig.

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