Hey! Did you hear the news? Cara’s Cravings is now on Facebook. I would highly recommend going over and “liking” my page.

I swear, I’m not just trying to snowball you with the same recipes from every direction. You will certainly see new posts show up in your Facebook newsfeed when you “like” Cara’s Cravings on Facebook, which might seem redundant if you already subscribe another way. But, fear not. Cara’s Cravings on Facebook is about more than that. I’m chatting about what I’m eating for breakfast, lunch and snacks. I’m highlighting old recipes for new occasions. I’m sharing my best finds from other blogs because I think you’ll like them too. And in general, I’m communicating a lot more with readers.

Which is exactly how I found out that two longtime readers and friends, Michele and Lindsay, were on the hunt for the perfect white bean and chicken chili.
Lindsay wasn’t about to let this go either: she was on recipe #4 when I heard from her. I so badly wanted to help. And considering I’ve made (what I think is) a pretty good white bean and chicken chili many times, I should have been able to. The problem? I had never actually written out a recipe or figured out the exact ingredient amounts. It was one of things I like to call a “non-recipe recipe.” Something I would just throw together each time, tweaking it each particular occasion till I had it just right.

So what’s a good food blogger to do? Make the chicken chili, of course, this time with a pen and paper nearby. And invite a bunch of friends over to watch a football game she doesn’t even really care about, just to make sure she wasn’t the only one who liked her chili. Apparently there’s a lot of bad chicken chili recipes out there, and the last thing she wanted was for this one to be added to the list.

So how did it go with these trusty taste testers? Success! Of course I tried my best not to plant any ideas in their heads, but once they came out with the initial “this is really good!” I got further reassurance that the flavors were well-balanced, the texture was spot on, and the amount of heat was just right (bear in mind, this is meant to have a bit of a kick – I don’t do chili for wusses!) What makes this white bean and chicken chili stand out for me is the use of chipotle peppers in adobo sauce for heat, along with plenty of cumin to enhance the smokey flavor of the adobo. Lean boneless, skinless chicken breasts are gently poached and then finely shredded; then simmered even longer with the rest of the chili to ensure the meat is tender and full of flavor. Finally, a splash of lime juice adds a touch of acidity and brightens everything up a notch.

For Lindsay and Michele, and anyone seeking that perfect batch of White Bean and Chicken Chili, I hope you’ll give this a try and let me know what you think! And to all of you, I hope you’ll come “like” me on Facebook for a chance to get to know me a little better and further your repertoire of good, healthy eats.

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White Bean and Chicken Chili

Yield: 6 servings

Ingredients:

4 chicken breasts, trimmed (20oz total)
1 tablespoon olive oil
1 large onion, chopped (2 cups, or 260 gm)
1 large green pepper, chopped (150 gm)
1 large red pepper, chopped (150gm)
6 cloves of garlic, minced
2 chipotle peppers in adobo sauce, minced
1 tablespoon chili powder
4 teaspoons cumin
2 teaspoons coriander
1 teaspoon salt
freshly ground pepper, to taste
4 15oz cans cannellini beans, drained and rinsed
1 4oz can diced green chilis
1 cup (135 gm) frozen corn
3 cups fat free chicken broth
2 teaspoons adobo sauce
juice from 1/2 of a lime

Directions:

Place the chicken breasts a in a deep saute pan or saucepan. Add enough water to cover. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until chicken is cooked through. Remove the chicken to a plate and allow to cook. Shred the chicken using the shredding attachment blade on a food processor, or with two forks.

Meanwhile, heat the olive oil over medium-low heat in a large soup pot or dutch oven. Cook the onions and bell peppers for about 8 minutes, until softened. Add the chipotle peppers and seasonings; cook for another minute while stirring. Add the cannellini beans, diced green chilis, corn, chicken broth, adobo sauce and shredded chicken. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes, to allow flavors to blend. Or, simmer for longer - the flavor will get even better with more time.

Finish by squeezing in the lime juice just before serving. Garnish with plain yogurt or light sour cream, shredded cheese, and chopped scallions or cilantro, if desired.

Nutrition Facts:

Servings Per Recipe: 6
Amount Per Serving
Calories: 399.4
Total Fat: 4.6 g
Cholesterol: 54.8 mg
Sodium: 1,408.3 mg
Total Carbs: 60.6 g
Dietary Fiber: 20.4 g
Protein: 39.0 g