Ever find a great deal at the grocery store you can’t pass up, just to come home and say ‘No what?’. Well, that happened to me last week when I stumbled across boneless-skinless chicken breasts for less than $2/ pound. I must admit, I liked the results. I searched for a recipe, any recipe where I had the remaining ingredients in hand, because I didn’t want to go back to the store for a special ingredient. Hopefully you will enjoy the results as much as I did!
White Chicken Chili
4-6 Bonless-skinless Chicken Breasts
2Tbs olive oil
2 Onions, chopped
5 stalks Celery, chopped
1 large can of Roasted Jalapeños
2 cans of Cannellini beans (Great White Northern
2 cans Chicken Stock (4cups of homemade)
4Tbs no-salt chicken seasoning/rub
1Tbs chili powder (or more to taste)
Pinch Rosemary and Thyme
Heat a heavy bottomed dutch oven over medium heat. Add 1/2 olive oil and brown outside of chicken breast, about 3min each side. Do in 2 batches to keep heat even.
Add chopped onion, celery and jalapeños, including the juice. The juice will help deglaze the pot of any yummy brown spots. Caramelize the vegetables, about 4min. Add spices, cook till fragrant, but not burned. Add chicken stock and bring to a simmer. .
Scoop out 1 Cup of vegetables and place in a blender with 1 Cup of beans. Blend till smooth. Add back to the pot, this will help thicken the soup and spread the flavor throughout. (idea was borrowed from Americas Test Kitchen)
Add chicken breasts, with accumulated juices back to the pot. Simmer until cooked through. (about 15-20 min) Take chicken out of pot and add remaining beans.
Let chicken rest for 10min. Pot should continue to simmer. When you can handle the chicken safely, cut into chunks and add back into the chili.
I served with cornbread, but a good crusty roll would be great too! 45min from beginning to end, not a bad day!