Chef Humphreys White Bean Chicken Chili
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3⁄4 lb boneless chicken breast (cut into half in pieces)
- 1 medium onion (diced small)
- 2 celery ribs (diced small)
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 (4 ounce) can diced green chilies
- 2 (15 1/2 ounce) cans great northern beans
- 6 cups chicken broth
- 2 cups heavy cream
- 1 bunch fresh cilantro, chopped roughly
directions
- Heat oil in stockpot over medium heat. Add chicken, onion, celery, salt, and pepper. Saute, stirring occasionally, until chicken is firm.
- Add garlic, diced chilis and beans, and simmer for 3 minutes. Add stock and cream, and simmer for 20-30 minutes.
- Check firmness of beans and continue to simmer until desired doneness.
- Finish with cilantro when you serve soup into bowls.
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