1CupCannellini Beans (Dried)Or 2 Cans of Cannellini Beans
1 MediumOnion
2ClovesGarlic
1 ½TablespoonChicken Bouillon powder
½TablespoonDried Oregano
1teaspoonGround Cumin
1teaspoonWhite Pepper
2CansGreen Chilies4.5 ounces cans or use Fresh Anaheim/Hatch Peppers
32ouncesChicken Broth
1CupCilantro or Parsley
4Green Onions
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Instructions
Preparing Beans - If using Dried Beans - If using Caned Beans Skip this step
Soak beans overnight in cool water
After the beans have soaked overnight. Drain
Prep Ingredients
Cut Chicken Breast into bite-sized pieces. Chop onion, garlic, and peppers
Thickener for the soup
Take 2 Cups of the beans and place in Sauce PanAdd 1 Cup of Chicken Broth and 1 Cup of WaterBring to a Boil and turn down to Simmer until beans are nice and softPlace Beans into Blender. Mix until smooth. If using Canned Beans. Take One Can of the beans and Puree in Blender.
Chili
While the 2 Cups of beans are cooking prepare the chiliPlace Olive Oil into Stock Pot. Add the Onions and Garlic. Cook until onions start to soften about 4 minutes
Add Spices and Chicken to the Onions. Cook the chicken until it is done. Takes about 5 minutes
Add the chicken broth, 4 cups of water, and the rest of the beans.
Bring to a boil and cook for about 40 minutes to one hour. Until the beans are soft.
Add the Pureed Beans to the Chili. Cook for 10 minutes
Stir in the Chili peppers to the Chili
Serve with Sour Cream, chopped Spring Onions, and Cilantro or Parsley. Enjoy!!!!
Notes
If using Canned Beans this Chili will be ready in about 30 minutes.