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Tag: chili

White Bean Chicken Chili

White Bean Chicken Chili

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Yield: 6 Servings
Scott Nowell (more or less)

Circa 2004: I think some variation of this recipe came from my daughter Samantha. Later I searched it out on the internet and combined a couple of different recipes for a church pot luck. It has a fair number of ingredients, but goes together real quick. The recipe uses cooked chicken, but you could sauté a chicken breast or two, if you don’t have cooked on hand.

  • 1TBS olive oil
  • 1small onion — peel/chop fine
  • 2medium garlic clove — peeled/chopped
  • ½tsp ground cumin
  • 1medium red bell pepper — chopped fine
  • 1tsp chili powder
  • ½lb roasted, sautéed or canned chicken breast — cut in 1/2 in. cubes
  • 214½ oz cans of white beans, (cannelloni, navy, etc, undrained)
  • 114½ oz can chicken broth or 2 cups homemade
  • 14 oz can diced green chilies, mild, medium or hot
  • 1TBS lime juice
  • 2TBS cilantro — minced

Serving: (optional)

  • salsa
  • sour cream
  • Mexican Cheese Blend, shredded

In a large pot heat the olive oil over medium heat. Add the onion, and red bell pepper. Sauté 4-5 minutes. Add garlic and sauté for 30 seconds.

Stir the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.

Stir in the chicken and simmer 5 minutes.

Stir in the lime juice and cilantro.

Serving:

A tablespoon of salsa, sour cream and/or shredded cheese can be used to garnish each serving of chili, if desired.

Chicken Posole

Chicken Posole

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Yield: 6 Servings
Source lost

Circa 2002: I first made this for a church group event and doubled the recipe. Posole is usually made with pork, so this isn’t traditional, but it makes a great winter evening meal.

  • 2lb boned, skinned chicken thighs
  • 1onion, peeled and chopped
  • 1red bell pepper, rinsed, stemmed, seeded, and chopped
  • 2cloves garlic, peeled and minced
  • 3cups chicken broth
  • 2cans (14½ oz each) hominy, rinsed and drained
  • 1can (10 oz) red enchilada sauce
  • 1tsp dried oregano
  • 4 to 6 oz bag spinach leaves, rinsed
  • salt and pepper
  • lime wedges

Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into 1-inch chunks.

In a nonstick 5- to 6-quart pan, com¬bine chicken and 2 tablespoons water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes.

Add onion, bell pepper, and garlic; stir often until onion is lightly browned, 3 to 5 minutes.

Add broth, hominy, enchilada sauce, and oregano. Bring to a boil over high heat, then reduce heat, cover, and simmer to blend flavors, about 10 minutes.

Stir in spinach and cook just until wilted, 1 to 2 minutes. Add salt and pepper to taste.

Ladle into wide individual bowls or a large serving bowl. Garnish with lime to squeeze into stew.