Soup comforts the soul, chili feeds hungry tummys, warm food makes me forget how cold my apartment gets when it is windy in the winter. Jacki has been politely hint that I should make this because she loves the white bean chicken chili at Axel’s Bonfire. I haven’t had their’s before but I think this recipe is a serious knock-out!
White Bean Chicken Chili
(Revised from Giada De Laurentiis)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon salt, plus more for seasoning
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 3 tablespoons flour
- 2 (15-ounce) cans cannellini or white beans, drained and rinsed
- 1 (12-ounce) bag of frozen corn
- 4 cups low sodium chicken stock
- 2 cups rotisserie chicken, shredded or pulled
- salt, pepper, and cayenne pepper, to taste
In a heavy-bottomed saucepan, heat oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 30 seconds.
Add 1 teaspoon salt, cumin, oregano, chili powder, and paprika. Stir with a wooden spoon to let the spices bloom, about 30 seconds. Add in the flour and stir, let cook for 1 minute.
Add the beans, corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with your wooden spoon.
Simmer for 30 minutes and add the chicken. Let simmer for 20-30 more minutes until the liquid has reduced and the chili has thickened. Season with salt, pepper and cayenne pepper to taste. I added a large pinch of salt, a pinch of pepper, and a small pinch of cayenne pepper.
Jacki told me that she wouldn’t be mad if I made this every single week, and it is that freaking delicious! It warms the throat, the corn is sweet to the savory flavors, and the chicken is flavorful and tender. This chili is thick which is just the way I wanted it! Make this recipe and your family and friends will think you are ah-maz-ing!