I can, however, say THIS is the best tasting White Bean Green Chicken Chili I've ever tasted!
This chili is very versatile and can be made with either chicken or pork. I've made it both ways in the past and it's great either way.
This chili has all the warm spiciness of a red chili without all the tomato-y acid that gives some of us (
Here's what you need:
2 Tbs. oil
1 yellow onion, diced
4 garlic cloves, grated (on a micro plane)
2 large chicken breasts, cubed or 2 lbs. pork roast or chops, cubed
1 Tbs. cumin
2 tsp. oregano
1 Tbs. chili powder
2 Tbs. chicken bouillon
3 Tbs. flour
1-1/2 cups frozen corn, I use sweet white corn
1 - 32 oz. box chicken broth
2 jars green salsa - I use Trader Joe's (cheap and delicious)
1-1/2 cups water
2 cans Cannellini beans, drained and rinsed
2 cups Monterey jack cheese
Before starting stir all the spices and chicken bouillon together in a bowl and set aside.
In a large dutch oven or stock pot (at least 7 qts.) heat the oil. Add the diced onion and chicken cubes (or Pork) and saute 7 - 10 minutes.
Using a microplane grate the garlic into the chicken mixture and cook for 2 minutes. Add the spices and flour and stir to coat. Cook 5 minutes, stirring.
Add the drained and rinsed beans, broth, salsa, and water and bring to a boil. Reduce to a simmer and cook for 1 hour, stirring occasionally.
Add the cheese and corn and cook an additional 10 minutes. Salt and Pepper can be added to taste if needed.
Serve with an assortment of garnishes: Avocado, sour cream, more cheese, limes, tortilla chips, sliced green onions, and don't forget the cornbread!
Serves - 8
Here's the handy printable - White Bean Green Chicken Chili