White chili

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

Prepare the popular Mexican dish chili con carne (Spanish). chile con carne Chili with meat, or simply chili, is a thick, rich soup made with white beans and white chicken. The main ingredient is chili pepper. For a milder flavor, use canned green chili. Puree part of the soup in a blender as described in the recipe, leaving the lid slightly ajar to prevent a hot explosion. Alternatively, you can add one can of already-pureed beans to the pot. The soup is very filling and full of delicious spicy flavors. Ladle it into bowls and serve with your favorite toppings of choice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 700 g)
2 cans of white beans (425g each)
2 x 113g cans chopped green chillies, not hot
1 tbsp. vegetable oil
2 cloves garlic, finely chopped
1 small jalapeño pepper, seeded, stemmed and finely chopped
1 medium onion, chopped
0.5 tsp ground ancho pepper
0.5 tsp ground coriander
0.5 tsp ground cumin
4 cups chicken broth
Serving options: chopped cilantro, sliced green onions, crispy chili-lime corn nuts, tortilla chips, sour cream, thinly sliced radishes, pickled jalapeños, avocado, shredded cheddar, chopped bacon, shredded cabbage

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, jalapeno pepper, ancho pepper, coriander, cumin, white beans, Avocado, bacon, sour cream

Cooking the dish according to the recipe:

Heat oil in a medium saucepan over medium heat. Add the garlic, jalapeño, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander, and cumin and cook, stirring, for 30 seconds. Then pour in the chicken broth, increase the heat to medium-high, and bring to a simmer. Add the chicken breasts and simmer until the chicken is cooked through, 15-20 minutes. Remove the chicken to a plate and let cool slightly.
Meanwhile, add the white beans and their liquid to the pan with the broth and simmer for 5 minutes. Pour about half of the mixture into a blender and blend until smooth (be careful when working with hot liquid in a blender). Return the blended mixture to the pan and add the green chili. Simmer for 5-10 minutes to allow the flavors to blend.

Meanwhile, tear the chicken breasts along the grain. Return the chicken to the pan with the chili and season with salt and pepper.

Serve chili with a variety of toppings.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Soups / Thick soups and stews / / Mexican cuisine

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