A Southern Grace: White and Green Chicken Chili

White and Green Chicken Chili


Serves 10

  • 1 pound boneless skinless chicken or turkey pieces, chopped
  • 1 onion, chopped
  • 2 bell peppers, cored, seeded, and chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 28 ounces chicken broth
  • 2 (4 ounce) cans chopped green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons chile powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 (14-1/2 ounce) cans great northern beans, drained and rinsed, divided use
  • Juice from 2 limes
  • 1/4 cup chopped cilantro, optional
In a small saucepan, poach chicken with water to cover. This is the method I use. Remove to cool before shredding.
In a Dutch oven over medium heat, cook onion and peppers in oil until lightly browned.
Add garlic; cook 1 minute longer.
Stir in the broth, chilies, cumin, oregano, chile powder, sugar, salt, and pepper; bring to a boil.
Reduce heat to low.
With a potato masher, mash one can of beans until smooth; add to saucepan.
Add remaining beans to saucepan.
Simmer for 20-30 minutes or until onion and peppers are tender.
Stir in the shredded chicken and simmer 5 minutes more, or until warmed through.
Stir in the lime juice and adjust seasonings to taste.
Top each serving with cilantro. cheese, sour cream, chopped jalapenos, and/or tortilla chips, if desired.

read more words!