Soups
White Bean-Chicken Chili
Zouzounis Wines
9050 Windsor Road
Windsor, CA 95492
zouzouniswines.com
- RECIPE YEAR: 2017
- YIELD: Serves 6
- PAIRS WELL WITH: Halling Vineyard Zinfandel
A simple recipe calling for just a few ingredients turns into a delicious steaming bowl of wonderful flavors. Garnished with sliced avocado and minced cilantro, this white chili is a winner any time of the year!
Ingredients:
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 2 cans (each 15 ounces) cannellini beans, drained
- 2 cups salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- Chopped fresh cilantro for garnish (optional)
- Sliced avocado for garnish (optional)
Directions:
Heat a large stockpot or Dutch oven over medium heat. Stir in the broth, chicken, cannellini beans, salsa verde, cumin and chili powder, and season to taste with salt and pepper. Bring to a boil, reduce the heat and simmer until the ingredients are heated through, about 5 minutes. Ladle the chili into bowls and serve immediately, garnished with cilantro and sliced avocado. NOTES: I use Costco rotisserie chickens - only $5 each - and shred them while still warm. This makes it easier but wear latex gloves! I’ll use the carcass to make the stock needed and this also helps to get additional meat off the bones. I leave the skin on the meat and then strain it off while cooking later. I think this adds flavor. I don’t add any salt; the stock from the carcass seems to have enough If you like, add in a couple of small cans of chopped green chiles for more flavor. This chili can come out a bit soupy, so to thicken it, puree 1 can of the beans in a blender, then mix into the chili. I also use some masa flour to help thicken it. In addition to the cumin and chili powder, I sprinkle in some granulated garlic. If you want a bit more heat, add more cumin and a bit of cayenne.
