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Thursday, January 12, 2012

Three Bean Chicken Chili

I love my soup recipes in the winter but we have had all the family favorites in the past few weeks -- potato, chicken enchilada, tortellini, chicken tortilla, etc. so it was time to come up with something new.  I love creating a new recipe, I love the creative process so I decided to take a stab at a green chicken chili.  It was a hit with the family (except Haley who isn't a fan of beans.)


Three Bean Chicken Chili

1 1/2 pounds chicken breasts, pounded thin and then cubed
2 T. olive oil
1/2 yellow onion, finely chopped
1 green pepper, finely chopped
2 jalapeno peppers, seeds and ribs removed and finely chopped
3 cloves garlic, minced (I actually grate mine on a microplane)
3 T. flour
2 cans chicken broth
1 can green chilies
1 can salsa verde (green salsa - found in a pop top can in the mexican aisle, think it is about a 5 oz. can)
1 can black beans, rinsed
1 can white kidney beans, rinsed
1 can pinto beans, rinsed
1/2 tsp oregano
salt and pepper
fresh cilantro, chopped

Heat oil in heavy bottom stock pot over high heat.  Sprinkle the cubed chicken with salt and pepper.  Add to hot oil and saute for 3 minutes or until no longer visibly pink on the outside.  Remove chicken to plate. Reduce heat to med-high and add chopped peppers and onions to the stock pot (add a little more oil if necessary) and cook for 5 - 7 minutes or until veggies are tender.  Add chicken back in and toss with garlic and flour.  Cook 1-2 minutes to remove raw flour taste.  Stir in chicken broth, beans, green chilies, salsa verde and oregano.  Bring to a boil and then reduce heat and simmer for 20 minutes.  Add salt and pepper to taste.  During last 5 minutes add cilantro.  Serve with chopped green onions on top.

This does have some heat, it isn't burn your mouth spicy but there is a little back of the throat burn.  If you want to tone down the heat just use one jalapeno or skip them altogether.  We like a little heat so it was perfect for us.

I served this with a loaf of beer bread that I had added green chilies and cheddar cheese to.  It was perfect with it. 

Enjoy!

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