White Bean Chili

White Bean Chili

Yield
Makes 2 quarts

Ingredients

1/2 medium onion, chopped
1-1/2 teaspoons olive oil
garlic clove, minced
4 skinned and boned chicken breast halves, cut into bite-size pieces
1-1/2 cups water
1/2 teaspoon salt
teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon dried oregano
(15-ounce) cans cannelli or great Northern beans, rinsed, drained, and divided
3/4 cups chicken broth
(8-ounce) package frozen shoepeg white corn
1 (4.5-ounce) can chopped green chiles
1-1/2 tablespoons lime juice
Garnish: fresh cilantro sprigs and/or sprinkle with shredded cheddar cheese

Preparation
Saute chopped onion in hot oil in large Dutch oven over medium-high heat 7 minutes; add garlic, and saute 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 1 can of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean puree, remaining can of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Note: Use a handheld submersion blender to puree the beans and broth, if desired.

Photo Credit © Thomas Perkins | Dreamstime.com