This Chicken and White Bean Chili from Neiman Marcus is freaking awesome! For some reason, I am not sure why, I have neglected the Neiman Marcus cookbook for the past six months and am so glad I dusted it off. The chili recipe I am highlighting here is awesome, however there are countless, delicious recipes still to share. Not only is this a one-pot wonder delicious, it is easy to make and comes together quickly.
The chili is pretty simple to make and likely contains many ingredients you already have on hand. Three cups onions are used to start this chili followed by some garlic and a myriad of spices. The rest is made up of cannellini beans, shredded chicken and all the garnishes your heart desires. I need to add that the one part of this recipe that could become time consuming is the shredded chicken. Sometimes I will buy a roasted chicken from the grocery store and other times I will roast some chicken in the oven. Either way works, but if you have to cook the chicken, this will definitely add to the overall time it takes to pull this chili together. Personally I love my chili spicy, however my hubby prefers a milder version so I add a ton of crushed red pepper and Sriracha to finish mine off.
As with all food, the true test of whether or not a recipe is good depends on the reaction of those actually eating it. I can’t tell you how excited I was when I received rave reviews from my entire family. It is not often that this happens and I relish in the moment of it all. Please try this chili, it is awesome and I do not think you will regret it.
Chicken and White Bean Chili
(adapted from the Neiman Marcus Cookbook)
Makes 18 cups or approximately 12 servings
3 T. Olive Oil
3 c. onions, diced
1 t. minced garlic
2 t. ground cumin
1.5 t. dried oregano
1 t. chile powder
1 t. ground coriander
1/4 – 1/2 t. cayenne
1/2 t. black pepper, ground
3 (15-ounce) cans cannellini beans (drained and rinsed)
1 c. diced canned green chiles
5. c. chicken broth
3 c. chicken, shredded
3 c. Monterey Jack cheese or cheese of your choice
Various garnishes (tortilla chips, sour cream, pico de gallo, sriracha)
Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauce for 6 minutes, stirring frequently, until translucent. Add the cumin, oregano, chile powder, coriander, cayenne and pepper. Saute for 2 minutes, stirring occasionally.
Place this mixture with once cup of broth in your blender or Vitamix and puree until smooth (about a minute or so). Place the mixture back in the pan and add the beans, green chiles (and the liquid they’re packed in), remaining chicken broth and bring to a boil. Turn down the heat to low and simmer, uncovered, for 30 to 45 minutes, stirring occasionally.
Add the chicken and heat thoroughly for about 5 minutes. Remove the pan from the heat and add 2 cups of the cheese, stir until it is incorporated.
Ladle the soup into bowls and top with the remaining 1 cup cheese. Garnish until your heart desires.
Sit back, enjoy and take in all the compliments.