Neiman Marcus Chicken & White Bean Chili
A delicious and healthy chili with savory chicken breast, creamy white beans and pico de gallo.
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.