The autumn chill seems to be saying "chili." Here's a recipe from my cookbook, "Soup's On!" that uses canned chipotle chiles, chicken and white beans. And yes, it comes together in just 30 minutes! You can use rotisserie chicken to make it even quicker.
CHIPOTLE WHITE CHICKEN CHILI
Prep time: 30 minutes.
Makes about 6 1-1/2 C. servings.
Chopotle
chiles —smoked jalapeno peppers — are found in the
Mexican food aisle, in 7-oz. cans with adobo sauce. You only need one or two
chiles for this dish, but don't let the rest of the can go to waste; freeze it
and then shave off a bit every time you need to add a little smoky kick to a
dish.
If you prefer, you can make this chili with
rotisserie chicken or frozen cooked and diced chicken pieces. Pull the meat off
of a rotisserie chicken and dice it into 1-inch pieces or shred it apart with
your fingers. Either way, you should have 2-1/2 to 3 C. of chicken meat.
1 Tbsp. canola oil
2 large boneless, skinless chicken
breasts
3 14-oz. cans chicken broth
2 Tbsp. dried
chopped onions
1 tsp. garlic powder
2 tsp. ground cumin
1 tsp. oregano
1/2 tsp. ground cayenne pepper or chile
powder (more if desired)
2 7-oz. cans diced green chiles
1or 2 chipotle chiles, canned in adobo
sauce, and 1 Tbsp. of the adobo sauce
2 15-oz. cans Great Northern beans or
other white beans, drained and well-rinsed
1/2 C. chopped cilantro
Salt and pepper to taste
1. Heat oil in a 4-quart
stockpot on high heat.
2. Add the chicken breasts and
saute until golden brown on both sides, about 5-8 minutes. 3. Remove the
chicken to a cutting board to cool.
4. Add the chicken broth,
onion, garlic powder, cumin, oregano, chiles, and beans to the pot. With a
potato masher, mash some of the beans to create a thicker soup. Allow the soup to simmer 10 minutes.
5. While soup is simmering,
dice the cooked chicken breasts into 1-inch cubes.
6. Add the chicken to the
pot, and cook an additional 5 minutes while you chop the cilantro.
7. Add the cilantro, just
before serving. Taste and add more salt, pepper, or chile powder if
desired. Serve topped with shredded
cheese or tortilla chips.
Options: If you have more
time, roast and dice fresh chiles instead of using canned.
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