White Bean Chicken Chili
From Carrie Morey's hot little suppers cookbook
- • 6 boneless, skinless chicken thighs, cut into bite sized pieces
- • 3 celery stalks, chopped
- • 1 yellow onion, chopped
- • 4 carrots, chopped
- • 1 red bell pepper, chopped
- • 4 cloves garlic, minced
- • 2 cans white beans, drained
- • 3 cups chicken stock
- • 5 cups water
- • 1 bottle Mexican beer
- • 5 tablespoons olive oil, divided
- • 1 tablespoon cumin
- • 1 tablespoon chipotle chili powder
- • 2 teaspoons coriander
- • Salt and pepper to taste
- • Rice cooked according to package directions
This white bean chicken chili is a staple around our house. It seems like the meal that has many variations depending on what I have on hand. This is my latest rendition. Feel free to mix it up and spice it up with your favorite chili or bottle of hot sauce. Since I can't be at Mardi Gras, I might use this as a vessel to have my own little celebration beads, king cake and all!
- In a small bowl mix the cumin, chipotle chili powder and coriander together.
- In another bowl add the chicken, 2 tablespoons olive oil and half of the spice mixture (reserving the other half). Add salt and pepper.
- Turn the oven broiler to high. Line a baking sheet with foil and place a baking rack on top. Spray the baking rack with cooking spray. Place the chicken on the baking rack and broil for 8-10 minutes. Remove from oven. And set aside.
- Start sautéing the vegetables while the chicken is cooking.
- In a large dutch oven or large stock pot add the remaining 3 tablespoons olive oil. Add the celery, onions, carrots and bell pepper. Sauté vegetables for 10 minutes. Add the garlic and cook for another two minutes.
- Add in the drained beans and the remaining seasonings. Stir well.
- Add the beer, stock and water. Bring to a boil and then reduce heat to a low simmer. Let simmer for 20 minutes.
- Remove the soup from heat. Using an immersion blender, blend the soup. If you don’t have an immersion blender, carefully transfer to a blender and blend. Then add soup back to pot.
- Put soup back on the stove, adding the chicken. Simmer on low heat while you prepare the accoutrements.
- Serve along side or over rice with accoutrements and Enjoy!