🏷️ Category: lunch
🌍 Cuisine: American
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Forget going out to eat or ordering takeout every time you crave American food. Try making Chicken and White Bean Chili at home. One serving contains 433 calories, 24g of protein, and 29g of fat. This recipe serves 9 and costs $1.68 per serving. This recipe is liked by 10 foodies and cooks. Head to
🥘 Ingredients
• chicken4 pounds
• water1 liter
• chicken soup base2 tablespoons
• bay leaf1 large
• onion1 medium size
• bell pepper1
• garlic cloves3 large
• flour5 tablespoons
• .5 can cannellini beans439 g
• mild chili powder2 tablespoons
• ground coriander1 teaspoon
• ground cumin2 teaspoons
• coriander1 tablespoon
• heavy whipping cream250 ml
• soured cream187 ml
• bell pepper9 servings
👨🍳 Cooking Steps
1
Rinse the chicken quarters really well and place them in a stock pot.
2
To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic.
3
Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes.
4
Remove pot from the heat.
5
Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled.
6
Remove meat from the bones and chop it into small pieces then shred slightly; set aside.
7
Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside.
8
Return the stock pot to medium heat and bring to a simmer.
9
Place the flour into a small bowl.
10
While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed.
11
Pour the paste into the stock pot and stir constantly until the mixture starts to thicken.
12
Add the beans, chopped chicken, chili powder, coriander and cumin.
13
Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon.
14
Reduce the heat to low and add the fresh coriander, single cream and soured cream.
15
Stir well until the single and soured creams are completely incorporated into the chili.
16
Add pepper to taste.
17
Serve immediately.
18
Garnish with chopped avocado, spring onion, fresh coriander or grated cheese.
19
Like most soups, this chili is great refrigerated and served the next day but if you intend on freezing it, leave out the whipping cream and soured cream (they separate when frozen) and add them just before serving.
20
If youd like to spice things up a bit, add - teaspoon cayenne pepper or red pepper flakes for a slightly hot flavor.
