White Bean Chicken Chili

I have a picky eater who doesn’t often eat what I eat (unless it’s pork chops or pizza).  I don’t mind making enough for 2 or 4, though, because that means there’s something good to eat for lunch later in the week.  Unfortunately (or fortunately?…), I never have any leftovers when I make this (adapted from a recipe from E. Gibson):

White Bean Chicken Chili

Servings: 2 (large)

Ingredients:

2 T dried minced onion, re-hydrated (if you like onion, you may want to use the real, chopped kind)

1/2-1 T olive oil

1 C chicken, cooked & shredded*

1 Can Great Northern Beans (drained and rinsed)

1 C Chicken Stock (truthfully, I eyeball this rather than measure)

1/2 t Salt

1/2 t Ground Cumin

1/2 t Dried Oregano

1/4 t Pepper

1/8 t Cayenne Pepper ( I often use just a dash or two, as I’m not too big on hot & spicy)

1/4 C Sour Cream

1/4 C Heavy Whipping Cream

*Note: I often cook up my own chicken in advance, using a minced garlic, butter, and white wine saute, 6-8 minutes per side.  You can also use half of a roast chicken from the deli section of your supermarket if you don’t have time to cook your own, or aren’t in the mood.  I do add a little garlic powder if I use the deli chicken, because they have less seasoning already added.  Don’t forget to shred it using a couple of forks.  It is much easier to eat this way!

Step 1: In a medium saucepan, saute chicken, onion (and garlic powder, if using) in the oil. (I use a 2.5 Qt. sauce pan) * Note: be careful not to saute too long.  Your chicken is already cooked, and you are just getting your onions to the see-through stage.

Step 2: Add beans, stock, and seasonings.

Step 3: Bring to a boil, reduce heat, and simmer for 15 minutes.  I usually cover it during simmering.

Step 4: Remove from heat, stir in sour cream and whipping cream.

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And there you have it!  Quick and easy.  Some may qualify this as more of a soup than a chili, but then again, if you are eyeballing how much stock you use, you can make this as thick or soupy as you like.

I started this recipe once without realizing I didn’t have any Great Northern Beans.  I used a can of refried beans, and it was still quite tasty (although a bit more salty)!

There are ways to make this more healthy, like using a lighter oil, less oil, low-fat sour cream, etc. but I’m not sure it would taste as good.

This is particularly yummy served with a salad and some cornbread. Mmmm… cornbread…

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