White Bean Chicken Chili with Monterey Jack Cheese
Serves 615 mins prep30 mins cook
This recipe is for people who love the comfort of white bean chicken chili, only without gobs of cream or thickeners. Instead of using heavy cream, I use a blend of two types of white beans (Great Northern or navy beans, and cannellini) to give the chili a hearty texture and a naturally thick, creamy base. Shredded Monterey Jack melts into the chili to give it a smooth, velvety texture.
0 servings
What you need
Instructions
1 Put the cubed chicken on a large plate. Season the chicken evenly on all sides, with a generous pinch of salt and an even grind of black pepper. 0 Place a large (about 5-quarts) pot over medium-high heat with 1 tablespoon of the olive oil. Add the chicken to the pot. Cook, stirring frequently, until the surface of the chicken is opaque. The pieces should still be pink and raw in the middle, because it will finish cooking later in the simmering chili. Remove the chicken to the plate. 2 Add the remaining 2 tablespoons of olive oil to the pot (you don't need to wipe it out). Add [wprm-ingredient text="1 cup chopped onion" uid="3"], [wprm-ingredient text="2 finely chopped garlic cloves" uid="4"], [wprm-ingredient text="1 tablespoon ground cumin" uid="5"], [wprm-ingredient text="1 teaspoon ground coriander" uid="7"], [wprm-ingredient text="1 teaspoon dried oregano" uid="6"], [wprm-ingredient text="¼ teaspoon cayenne pepper" uid="8"], and [wprm-ingredient text="¼ cup chopped fresh jalapeño pepper" uid="9"]. Cook 2 minutes, stirring frequently, until the onion is softened and the spices have "bloomed" in the oil. This is an import step for building your flavor base. 3 Add [wprm-ingredient text="2 15.5 ounce cans Great Northern or navy beans, including can liquid" uid="10"], the drained cannellini beans, [wprm-ingredient text="2¾ cups chicken broth" uid="12"], and 1 teaspoon salt. Bring to a simmer, then add the chicken. Cook 20 minutes, uncovered. Keep an eye on the heat level and adjust as needed so it doesn't come to a full boil, which will toughen the chicken. 4 Remove the pot from the heat. Add [wprm-ingredient text="2 cups shredded Monterey Jack cheese" uid="13"] and stir until it's melted and blended into the chili. Give it a taste and add more salt and pepper as needed. 5 Serve the chili in bowls, topped with my suggested garnishes or simply with additional cheese.View original recipe