What gives this chili body and texture is the corn and the white canellini beans…
Half of the beans are added whole, while the other half is pureed with chicken broth. This puree gives the chili that thick consistency…
- 1 Large Onion, chopped
- Olive Oil, a few tablespoons
- 2-3 cloves of garlic, minced
- 5 chicken breasts, cut into bite-sized pieces
- 3 cups of water
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon ground white pepper
- 4 15oz cans of cannelloni beans; drained, rinsed and divided (I use 5 cans - 2 pureed, 3 whole beans)
- 1 14.5oz can low-sodium chicken broth
- 1 16oz package frozen white corn
- 2 4.5oz canned chopped green chiles
- Sauté chopped onion in oil in a large pot over medium heat for 7 minutes. Add garlic, and sauté 2 to 3 minutes.
- Stir in chicken pieces, and cook, stirring constantly, until chicken is no longer pink, but not totally browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
- Place 2 cans of drained and rinsed beans in a blender; add broth, and process until your desired texture. I only add broth to the fill line on my blender and add the rest of the broth directly to the simmering pot.
- Stir bean pureé, remaining 2 (or 3) cans of beans, corn, and chiles into chicken mixture; bring to a boil over medium heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated.
- Garnish with shredded cheese, sour cream and chips.
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