Another Chili Recipe

Beans and Legumes, Main Dish, Poultry, Soup and Stew | no comments

White Bean Chicken Chili

2 Tbs butter
1 Tbs olive oil
1 large onion, chopped
1 tsp garlic, minced
32 oz chicken broth
2 large boneless, skinless chicken breasts
2 – 15 oz cans white northern beans
1 – 15 oz can corn, drained
1 – 4oz can fire roasted green chiles, diced
1/4 c flour
2 tsp cumin
2 tsp oregano
1 tsp parsley
1/4 tsp black pepper
1/4 tsp paprika
1/2 tsp salt

Saute onion in butter and olive oil for 5-7 minutes, or until translucent and tender. Add garlic and saute 1 minute more. Combine flour through salt. Add to onion and stir to combine. Slowly add broth, stirring to eliminate any lumps. Add beans, undrained, corn, and green chiles. Add chicken breasts and simmer until chicken is cooked through. Then, take the chicken out and shred it, placing it back in the soup. Serve topped with diced tomato and sliced green onion or cilantro.

Green Chile Cheese Corn Muffins

1 1/4 c flour
3/4 c corn meal
1/4 c sugar
2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c canola oil
1 egg, beaten
2/3 c cheese, cheddar or 4 cheese Mexican
1 – 4 oz can fire roasted green chiles, diced

Heat oven to 400 degrees F. Grease muffin tin, or use muffin tin liners. Combine dry ingredients. Stir in milk, oil, egg, cheese, and chiles just until moist. Pour batter into muffin tins. Bake 15 minutes, or until light golden brown and completely set. Makes 1 dozen.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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