Food Historian

From the Kitchen of: Lori Pickens

White Bean Chicken Chili
Cook's Time Saver Note: Use a rotisserie chicken instead of the chicken breasts and simply follow the directions when returning chicken to the pan.

Ingredients

• 2 Tbs olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1/4 cup minced onion
• 3 cloves garlic, peeled and chopped
• 4 tomatillos, chopped
• 1 14 oz can diced tomatoes
• 1 can tomatoes with jalapenos
• 2 10 oz cans low salt chicken broth (have a 3rd can on hand to use if chili gets too thick)
• 1 7 oz can chopped green chilis
• 1 tsp oregano
• 1/2 tsp ground cumin
• 2 15 oz cans white cannelli beans, drained
• Juice of 1 lime
• Garnishes: red onion, grated cheese, cilantro, avocado, sour cream

Directions

• Heat oil in a large saucepan.
• Add chicken and cook, stirring until it begins to brown.
• Remove with a slotted spoon.
• Add onion and garlic to pan and sauté until softened.
• Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, and seasonings.
• Bring to a boil, then reduce heat and simmer 20 minutes.
• Return chicken to pan with the beans and cook 5 minutes.

Serving Suggestions

Serve in bowls and squeeze lime on top. This is the MOST IMPORTANT as the lime adds lots of flavor as well as the cilantro!

Top with the garnishes of your choice: red onion, grated cheese, cilantro, avocado, sour cream.