This recipe for Chicken and White Bean Chili from Neiman Marcus is freaking awesome! For some reason I have neglected the Neiman Marcus cookbook for the past six months and I am so glad I dusted it off.  The chili recipe I am highlighting here is healthy, delicious and satisfying.  Not only is this one-pot wonder delicious, it is easy to make and comes together quickly.

I love this chili because the ingredients are pretty simple and you may have many of the ingredients on hand.  Three cups onions and some jalapenos are used to start this chili followed by some garlic and a myriad of spices.  The rest of the recipe includes 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.

Print Recipe

Neiman Marcus Chicken & White Bean Chili

A delicious and healthy chili with savory chicken breast, creamy white beans and pico de gallo.

Course: Main Course

Keyword: Chili

Servings: 8 servings

Ingredients

• 3 T. olive oil
• 3 c. onion diced
• 1 jalapeno pepper diced – rib and seeds removed
• 2 cloves garlic minced
• 2 t. cumin
• 1.5 tsp dried oregano
• 1 t. chili powder
• 1 t. ground coriander
• 1/4 – 1/2 t. cayenne pepper
• 1 t. black pepper
• salt to taste
• 3 15 ounce cans cannellini beans drained and rinsed
• 5 c. chicken broth
• 3 c. chicken breast shredded
• 3 c. monterey jack cheese shredded
• Various garnishes (tortilla chips, sour cream, pico de gallo, fresh jalapenos, limes, sriracha)

Instructions

• Heat the olive oil in a large saucepan over medium heat.  Add the onions and jalapenos. Cook for 6 minutes, stirring frequently, until translucent.
• Add garlic and saute for another minute. Be careful not to burn the garlic.
• Add the cumin, oregano, chile powder, coriander, cayenne and pepper.  Saute for 2 minutes, stirring occasionally.
• Place the vegetable mixture with one 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 and the remaining chicken broth.  Bring mixture to a boil and then turn down the heat to low and simmer, uncovered, for 30 to 35 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.