Winter is indeed upon us and the weather is cold....brrrr! I love this time of year, and enjoy being bundled up at home with a warm fire and a Christmas movie or a great book. This is also a time of year when I love to be in my kitchen creating {who am I kidding, there really is not a time when I do not love to spend time crafting in la cucina :)}. That said, there is nothing much better than bringing together some lovely ingredients for a savory soup to enjoy on these crisp days and nights. One of my favorites is a White Chipotle Chicken Chili. It is a light but hearty and comforting chili, filled with yummy spices, not to mention one of my favorite ingredients in the world, wonderful cilantro! Add fresh made guacamole and some warm tortilla chips, and you will have a meal fit for royalty. In addition, preparing this dish fills your home with a scent that is heavenly and welcoming. Makes a great freezer soup too. This particular recipe serves about 8, but can be easily doubled. Enjoy!
White Chipotle Chicken Chili
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 medium onions, chopped
- 4 large garlic cloves, minced
- 2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon chipotle chile powder or chili seasoning
- 4 teaspoons ground cumin
- salt
- cracked black pepper
- 4 cans (15 ounces each) cannellini beans, drained and rinsed
- 3 cups lower-sodium chicken broth
- 1/2 cup half-and-half
- 1/2 cup reduced-fat shredded Cheddar cheese (2 ounces)
- 1/4 cup chopped fresh cilantro
Directions
1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
2. Push the onions to one side of the pan, add the chicken and garlic, and sprinkle with the chipotle chile powder, cumin, cracked pepper and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.
*Note: If you do not have a large enough Dutch oven to maneuver steps 1 and 2, it works out just fine to use a large, deep saute pan to cook the onions. Simply transfer the onions to your stockpot while cooking the chicken, garlic and spices in the saute pan. Combine all ingredients in the stockpot and proceed as directed.
3. Stir in 3 cups of the beans and 2 cups of the broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.
4. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.
5. Stir the bean puree and half-and-half into the soup. Divide the soup into bowls and serve hot, sprinkled with cheese and cilantro. A dab of cool sour cream on top would be a nice option as well.
Recipe Tip:
If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).
If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).
Buon Appetito ~ Sarah
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