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Hubster and I have different views on chili. He likes his very soupy and I like mine thick. He likes his with only a few ingredients, I like more variety. He likes his on top of a baked potato or salad. I like mine over top of rice or a grilled polenta cake. Since I’m the one cooking, I make it how I like it.
White Chunky Chicken Chili – Perfect for the crisp autumn nights!
3 boneless skinless chicken breasts, 2 c. cannellini beans, 2 c. garbanzo beans, 2 jalapeños (diced), 2 c. corn, 1 medium onion (minced), 2 garlic cloves (crushed), 1 Tbsp. vegetable oil, 1 bottle of beer (or two if you like soupier chili), 1/2 Tbsp. coriander seeds, 2 Tbsp. ground cumin, 1 Tbsp. fresh chopped cilantro, 1 tsp. crushed red pepper flakes, fresh cracked black pepper, fresh ground sea salt, extra sharp white cheddar cheese (shredded), sour cream (optional)
Cut chicken breast into small chunks. Heat onions, garlic and oil in the bottom of soup pot. Add chicken and cook. Add beer and deglaze pan. Add beans, corn, jalapeños, cumin, coriander seeds (crush with muddler or hands), cilantro, peppers, salt & pepper and boil. Mash about 1 c. of the beans in the pot, stir well. Serve hot and top with sour cream, cheese and tortilla strips.
What’s on your dinner table tonight?