Years ago, when I first started making this recipe, I took it to a chili cook-off where it won first place. As much as I love this “white” chili, and as award-winning as it may be, I still consider this more of a soup than a chili. Of course, you could add more beans or make a roux out of flour and butter to thicken up the broth. Regardless of how soupy this chili may be, no one has EVER complained about it. It takes divine and is perfect just like it is (and yet I still insist on calling it white bean chicken chili and not soup).
White Bean Chicken Chili (or Soup)
- ¼ cup margarine or butter
- 1 cup chopped onion (about 1 medium onion)
- 2 tsp chopped garlic
- 2-3 large chicken breasts, uncooked
- 3 cups chicken broth
- 2 tsp dried cilantro (or 2 Tbsp fresh)
- 1 Tbsp dried basil leaves
- 2 tsp chili powder
- ¼ tsp ground cloves
- 2 cans Great Northern beans, undrained
- 1 medium tomato, chopped
- Tortilla chips
- Melt butter in a large pot over medium heat. Saute onion and garlic, stirring occasionally, until onion is tender.
- Add remaining ingredients, except tomatoes and tortilla chips. Heat to boiling and then reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- About 15 minutes before serving, remove the chicken breasts and shred or cube chicken. Return cut up chicken to the pot and stir.
- To serve, top with fresh tomatoes and crumbled tortilla chips.
Better hurry to make this chili fast before the weather gets too warm for comforting meals like this!
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