White Chicken Chili
- 1 lb skinless boneless chicken breast
- 6 whole peppercorns
- 1 onion, chopped
- 2-3 cloves garlic finely chopped
- 2 Tbs olive oil
- 2 cans 15.5 oz white beans (cannellini, great northern, navy etc)
- 2-3 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp ancho chili powder
- 2 cans chopped green chilies, or one diced jalapeno (seeds removed if you don't want it too hot)
In a medium pot, cover chicken with water add peppercorns and some salt. Bring to a boil, lower heat and cook 10-20 mins or until chicken is cooked through. Remove from water and let cool.
In a dutch oven, heat oil. Saute onion in oil until translucent. Add garlic (and jalapeno if using) and saute a minute more, sprinkle with cumin, chili powder and oregano. Add salt and pepper. Add 2 cups chicken broth and bring to a simmer. Drain and rinse beans, mash half of beans in a bowl with a potato masher or a fork. Shred chicken with your hands or two forks. Add chicken and all beans to simmering broth mixture. Add green chillies. Bring to a boil, add enough cup of broth if it looks too thick. Lower heat and cook for 10 mins. Serve with: sour cream, shredded Monteray jack, chopped black olives, corn chips or buttered flour tortillas.
Notes about the white beans - all three can be used interchangeably. Basically, Cannellini are larger, great northern a little smaller but still will hold their shape - navy are the smallest and best for dishes where the bean shape isn't so important, not for salads or ragouts, but great for stews, soups and of course baked beans.