This is one of my favorite comfort foods. Nothing goes better with a cold rainy day or snowy afternoon than  the warm goodness of a well-made chilli. Tender chicken, chilies, white beans, spices swirl together with a hint of cream, in this recipe, and promise complete satisfaction in every mouthful. Pairs well with with a warm french baguette or tortilla chips for a more crisp effect.

Ingredients (White Chicken Chilli)

  • 1 lb of Ground Chicken or small piced of boneless chicken breast
  • 1 Large Onion, chopped
  • 6 Cloves of Garlic, minced
  • ½ tsp of Chili Powder or to taste
  • 2 (4oz) cans of Mild Chopped Chilies
  • 2 tbsp tomato paste
  • 1 tsp of Ground Cumin
  • 1 tsp of Dried Oregano
  • 2 Tbsp of Olive Oil
  • 2 14oz cans of Cannellini Beans, rinsed and drained
  • 2 cups of Chicken Broth
  • ¼ cup of Cilantro, chopped
  • ¼ cup of Heavy Cream

Method

Prep Time: 5-10 minutes

Cook Time: 2 hours

(Serves 6)

  1. In a large heavy bottom pot, add the olive oil and let it preheat over medium-high heat until its really nice and hot. Add the onions and garlic, and sauté for an additional 5 minutes or until the onions have softened and are lightly browned.
  2. Add the ground chicken break it up with you wooden spoon as best as you can. Let it cook for 4 to 5 minutes or until mostly cooked through.
  3. Add the tomato paste, cumin, oregano and chilli powder and cook the spices while constantly stirring for 30 seconds.
  4. Add the canned chilies, chicken stock and beans and bring to a boil. Turn the heat to medium-low, partially cover the pot and let the chilli simmer for about 1 and 1/2 hours.
  5. Increase the heat to high, bring to a boil, season with salt  and add the heavy cream. Cook for 2 more minutes, add the cilantro and serve soon.
  6. Enjoy!