White Chicken Chili
Non-traditional chili that comes together easily with a few ingredients. Do it on the stove top or in a slow cooker for even easier results.
- 4 garlic cloves, peeled
- 2 medium (420 g) white onions, peeled, quartered
- 3 (195 g) celery stalks, cut into 3" pieces
- 2 Tablespoons extra virgin olive oil
- 12 ounces (340 g) canned green chiles, chopped
- 3 (500 g) cooked boneless skinless chicken breasts, cut into strips
- 2 Tablespoons cumin powder
- 2 Tablespoons dried oregano
- 2 Tablespoons kosher salt, optional
- 2 15.8-ounce (896 g) cans white beans. drained, rinsed
- 7 cups (1¾ l) chicken stock
- 2 teaspoons red pepper flakes
- 3 Tablespoons (25 g) cornstarch, mixed with a little water
1. Place garlic, onion, and celery into the Food Process Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly, remove from the bowl and set aside.
2. Place chicken tenders (or strips) into the Food Processor Work Bowl fitted with Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly.
3. Heat a large stock pot over medium high heat. Add the olive oil, followed by the chopped vegetable mixture. Sauté for 8-10 minutes or just the onions turn translucent.
4. Next, add the green chilies, chopped chicken, seasonings, beans, and stock. Bring to a simmer and reduce heat to medium low. Simmer for 35-40 minutes.
5. Add crushed red pepper and cornstarch mixed with water to thicken as needed. Simmer for an additional 15 minutes.
Try adding chopped cilantro while cooking or use it as a garnish once you’re finished. This is a lighter, more broth-style chili.