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Seriously Good Chicken Chili. Seriously.

January 3, 2012

I tried to come up with a better title (something Bachelor-themed, perhaps?), but this was the best I could do.  Ignore the lame title.  Make the chili.  It will win you over faster than you can say Ben Flajanainkinik.  Faster than you can accuse someone of not being here for the right reasons.  Faster than you can drink too much wine and suggest that it might be fun to get some new “experiences” of the lesbian nature in the Bachelor mansion.  Faster than you can play “This Year’s Love” on a piano in a field of wildflowers.

Faster than that.

This chili is seriously good…and seriously easy, depending on the steps you take.  To make it really easy, you can do what I did and pick up a white chili kit at the grocery store—they’re right next to the regular ol’ chili kits.  I picked up the kit for the masa, and ended up using the spice pack as well, but you could easily just use the masa (or just get masa alone, sans kit) and put your own spices in the chili—it’s usually a combo of salt, cumin, chili powder, and cayenne pepper.  Easy.

White Chicken Chili

Ingredients:

1 white chili kit (make sure it includes a separate packet of masa powder)

1 onion, chopped

2/3 cup red bell pepper, chopped

1 can diced tomatoes

1 can green chilies

3 cans Great Northern Beans

2-3 cups chicken stock

3 cups cooked, shredded chicken

optional garnishes

Directions:

To start, saute an onion in olive oil:

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Cook the onion over pretty low heat—you don’t want to really brown them, you just want to soften them.  After cooking them for about 10 minutes, you can add veggies.  I used about 3/4 of a chopped red pepper:

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…along with a can of mild green chilies.  If you wanted to really kick up the heat, you could also add a minced jalapeno pepper here. 

Let the veggies hang out and cook for about 10-15 minutes until they’re very soft, then add one drained can of diced tomatoes:    

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Then, to the veggies, add two cans of drained and rinsed Great Northern or cannellini beans, plus 2-3 cups of chicken broth and about 3 cups of cooked, shredded chicken. You can cook the chicken yourself, or do what I did and buy a rotisserie chicken at the grocery store and shred it into bite size pieces.  Easy.

You should also add your spices at this point—again, you can use the spices from your kit, or just add a mix of chili spices according to your taste and preference.

Now, here’s where things get interesting.  Take a third can of beans and put them in the food processor, liquid and all.  Add the masa packet from your chili mix (or about 2 tbsp. of masa, if you aren’t using a kit), and blend until smooth, then add to the chili:

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This will give your chili a really nice thickness:

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See?

After this, the chili should simmer for about 30-45 minutes so that the flavors can really meld.  And, a note—the chicken becomes *very* shredded during this final cooking process, so if you wanted bigger chunks of chicken, you could add them in at the very end, rather than in the middle of the process.  Your choice. 

Final product:

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Chili is really all about the garnishes, isn’t it?  Some ideas: fresh Monterrey jack cheese, cilantro, tortilla chips, chopped tomato, or avocado. 

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Mmmmm…this chili is here for all the right reasons.

Seriously.

15 Comments leave one →
  1. January 3, 2012 5:48 pm

    I’m here to say that the chile was DELICIOUS!! I’ll be making it on my own very soon.

  2. Annie permalink
    January 3, 2012 6:08 pm

    that looks sooo delicious! i must make it asap!

  3. January 3, 2012 6:31 pm

    Very cool way to thicken chili (and add more protein!), I’m always looking for chili enhancers!

  4. January 3, 2012 6:32 pm

    this looks awesome and i love how you went from newlywed and veg, to married and pregnant and eating chicken. THAT is why I love reading blogs…to see the life transformations behind all the glorious food, too 🙂

  5. January 3, 2012 6:48 pm

    Reading this post hungry is kind of like torture! I’ve made white bean chili before but never pureed some of the beans. Love that idea!

  6. January 3, 2012 6:54 pm

    Yum yum yum yum! I love chili. I have it on the menu for this week and cannot wait to make it! SO good! Its the perfect form of comfort on a cold winters day!

  7. January 4, 2012 3:17 am

    Looks and sounds amazing! I love your adventure in food now! You seem to really be enjoying your eats these days. I need to make this for the boys. I know they would love it!

  8. January 4, 2012 11:33 am

    Love the pureed beans idea. This looks fab! Also, congrats on having a little girl on the way. Mine is 3 months old and such a joy 🙂

  9. January 4, 2012 1:57 pm

    Love this recipe Anna! 🙂

    I haven’t watched The Bachelor yet. I wanted to watch it Monday but Keith begged me to Tivo it so he could watch football. He didn’t want to miss it! Ha! We’re watching it tonight. I love that Keith is totally addicted to that show! 🙂

    • January 4, 2012 2:50 pm

      Ryan is too 😉 For the longest time, he acted like he just “tolerated” it for my sake, but he’s finally admitted that he really likes it, ha.

  10. Emo permalink
    January 4, 2012 5:54 pm

    Yum! I know what I’m making for dinner Sat. Did you use rotesserie chicken or did you cook up some chicken breasts and shred them?

    • January 4, 2012 6:35 pm

      I used rotisserie 🙂 Easiest way to do it, right?

  11. January 4, 2012 7:25 pm

    Looks wonderful, I must try a vegan version with tempeh! Great dishes too. 🙂

  12. January 5, 2012 5:11 am

    This looks amazing, and just different enough from my go-to chicken chili! I’m pumped.

    Love the Fiestaware.

  13. January 5, 2012 12:23 pm

    My FAVORITE type of chili is white chicken chili. We had a restaurant that we used to go to when I was growing up, and they had the best white chicken chili. If I make this I’m sure those nostalgic memories will come back!

    So yeah…the Bachelor….was lame. But hey, that’s why we watch it, right?!

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