This is one of my favorite dinners. I usually poach extra chicken when I'm making stock or a soup or something else that requires cooked chicken, then make this quick dinner on a busy weekday.
When I made it this week, I used fresh peppers and jalapenos from the garden, instead of the pickled jalapeno. It made it hotter, for sure, but still delicious! :-)
White Chicken Chili
2 tablespoons olive oil1 cup onions, chopped
1 cup green pepper, chopped
2 tablespoons pickled jalapeno (comes in a jar in the Mexican food aisle), chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt (or regular; I just prefer to cook with kosher)
2 cups chicken broth (I used the broth I made from the chickens I roasted the other day)
2 15-ounce cans Great Northern beans, drained
1 pound cooked chicken, shredded (again, from those chickens I roasted; I just made two instead of one)
1/2 cup whipping cream (I rarely have that on hand so I used half and half)
Heat oil in a large pot (like a Dutch oven) over medium-high heat. Add onion, green pepper and jalapeno. Saute about 4 minutes, until soft and onion is translucent. Add garlic and spices. Cook for one minute. Add broth and bring to a boil. Add vegetables, then reduce heat to a simmer and cook until vegetables are tender. Add beans and chicken and cook for 10 minutes. Stir in cream and cook until heated through. Serve.