Amy's Amazing White Chicken Chili
|Number of Servings:||6 servings|
|Ingredients:||4 boneless, skinless chicken breasts, fat trimmed
4 teaspoons vegetable or olive oil
1 onion, chopped
1 teaspoon minced garlic
2 teaspoons ground cumin
2 teaspoons oregano
½ to 1 teaspoon ground cayenne pepper
1 (7-ounce) can diced green Anaheim chilies
4 cups chicken stock or canned chicken broth
2 (15-ounce) cans Great Northern Beans or other white beans, with juice
1 teaspoon chicken flavor base
Optional: 1 small bunch cilantro, chopped (about ½ to ¾ cup chopped cilantro)
Trim all visible fat and tendons from the chicken breasts, then heat 2 teaspoons oil in a heavy non-stick pan, add chicken and sauté until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.
While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then sauté onions until they’re softened and just starting to brown, about 5 minutes. Add minced garlic and sauté about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and sauté for a couple of minutes.
Add canned diced green Anaheim chilies, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base, turn to low, simmer, and let cook for 30 minutes.
While the chili simmers, use your fingers, fork, or mixer to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10 to 15 minutes more.
If using cilantro, chop it while the chili simmers the last 10 to15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.