Chicken and White Bean Chili

I had a completely free Sunday, and wanted to spend the day cooking a meal that I could treat my girlfriends to that evening. It was chilly fall day, and nothing sounded better than putting on pj's and a cozy pair of socks, and making a one-pot soup to simmer away on the stove. When cooking for guests, it's all about ease of preparation, and so I'm all about making something in advance. This way, once the girls arrive, I can pour some wine, and we can all just chill out together and relax. I absolutely love chicken chili. It's lighter than a beef chili, but still has all the complex spices and flavors that make it so delicious. This recipe is my spin on a chicken chili, and is super versatile as well... it's really about using your favorite vegetables, and the amount of spice is up to you. You can cook it early on, let it stay warm on the stove, and all you have to do is set up all the yummy toppings, and dinner is done. I like to top the chili with sour cream, grated cheddar cheese, chopped cilantro, chunks of avocado, and home-made fried tortilla strips. Get creative, and spend a lazy Sunday cooking this Mexican-inspired stew.

Ingredients: (serves 6) 

2 yellow onions, diced

1 pablano pepper, diced

1 red bell pepper, diced

1 jalapeno pepper, minced

4 cloves garlic, minced

3 ears fresh white corn, kernels cut off cob 

3 teaspoons cumin

3 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

6 cups low sodium chicken stock

2 cans canellini beans, drained and rinsed 

1/2 cup chopped cilantro
2 cups cooked shredded chicken (about 3 breasts) 

Toppings:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1 avocado, diced into chunks

1/2 cup chopped cilantro 

4 corn tortillas, sliced into strips then fried in vegetable oil for about 1 minute. Remove to paper towels and season with salt.

Heat a dutch oven over medium-low heat on the stove. Add about 2 tablespoons of olive oil. Add the chopped onions, season with salt and pepper, and cook stirring occasionally for 7 - 10 minutes until translucent. Add chopped peppers and garlic, stir, and let cook for 5 more minutes. Add the corn kernels and the spices (cumin, chili powder, cayenne, and red pepper flakes), plus 1 teaspoon salt, and cook, stirring for 2 more minutes. Pour in chicken stock, and bring to a boil. Once boiling, reduce the heat to simmer. Add in the cilantro, and let simmer on low for 30 minutes, stirring occasionally. 

After 30 minutes, add the white beans. Give the soup a good stir, and bring to a boil once again if necessary. Once boiling, lower to a simmer, and let simmer for 30 minutes, until the soup has thickened slightly. Add the chicken, allow to heat through, and then taste for seasonings. Add more spices and/or salt if it needs.

When just about ready to eat, assemble the toppings in bowls, and fry the tortilla strips. Serve the chili, and let your guests add whatever toppings they wish. 

This chili is also great with some thick and crispy rustic bread. I cut a rustic loaf of bread in half lengthwise and spread on it a mixture of softened butter, olive oil, and garlic. I baked it at 350 degrees for 10 minutes. Sooo yummy!