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Monday, December 15, 2014

White Bean Chicken Chili

So, I was looking for a warm and yummy dish, that could feed an army during the thanksgiving weekend.  I thought what about chili... Then I remembered a recipe my friend/personal trainer Abby & I made for football Sunday... Food Network's White chicken chili. Well, here is my spin, White Bean Chicken Chili... Hope you enjoy it as much as my thanksgiving army and I did.

White Bean Chicken Chili
Serves 6-8, total time 60min
3 (14.5 oz) cans of white beans-cannellini
1 tbsp olive oil
1 medium jalapeño pepper, seeded and minced
1 medium green pepper, chopped
1 poblano pepper, chopped
1 large vidalia onion, chopped
4-5 garlic cloves, minced
2 cups frozen corn
Kosher salt & pepper
1 tbsp ground cumin
1-2 tsp chili powder
1 tsp cayenne pepper, optional
4 cups low sodium chicken broth
1 lime juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed & shredded
1/4 cup cilantro leaves, chopped & divided
Sour cream (plain Greek yogurt) for topping
Loaf of crusty bread, warmed.

Drain and rinse beans, in a bowl mash half the beans with a fork or a potato masher, until chunky. Set aside.
In a Dutch oven, heat oil over medium-high heat. Add peppers, onion, and garlic, sauté until soft. Add corn, and season with s&p.  Add cumin, chili powder, and cayenne pepper, stir for 1 min.
Stir in chicken broth and lime juice. Bring to a simmer, add beans and continue to simmer for 20 minutes.
Taste, and add more S&P if necessary. Then add shredded chicken, simmer for about 5 more minutes. Stir in half of cilantro, before serving.
Serve chili, and top with sour cream, sprinkle cilantro, lime wedge, maybe some cheese, and a slice of crusty warm bread!  Enjoy!!

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