Chicken Chili


Warming, hearty and nutritious for the cold winter season!
Throw in a handful of chopped spinach or swiss chard for a serving of healthy greens, or serve with a green salad. Make as mild or hot as you like with more or less cayenne. I usually make this using leftovers and homemade broth from a whole chicken or a couple chicken legs.

CHICKEN CHILI:

approx 6 c cooked white beans (I usually use a mixture of white, garbanzo and black eyed peas)
2 tbsp butter or oil
1 large onion, chopped
2 stalks of celery, diced
3 garlic cloves, minced
1 tsp salt (or just to taste if broth has salt)
1-2 tsp cumin
1/4 tsp dried oregano
approx 1/2 jalapeno, diced
approx 3 c cooked chicken
salt and ground pepper to taste
1 1/2 cups frozen corn
4 cups chicken broth ( 🙂 homemade bone broth recommended)
dash of cream or milk (optional)
grated monterrey jack of mozzarella cheese
chili flakes

If you are cooking dried beans, soak beans (approx 5-8 hours), rinse and cook beans in large pot of water for about an hour, testing softness before draining and setting aside in a bowl.

In large pot, cook oil and onion until soft, add garlic and spices. Add chicken if you are starting with raw chicken. When chicken is cooked through, add broth and bring to a low boil. Lower temperature and simmer for at least an hour for the flavors to mix. Add in corn and add more water to thin if necessary. Add milk or cream if desired (makes it nice and creamy) and season with salt and pepper to taste. Garnish with hot pepper flakes and grated cheese, or top with fresh herbs like cilantro or flat leaf parsley. A bit of crusty bread for dipping make a hearty meal.

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