By Dane Feldman
Photo by Dane Feldman.
While I’m a fan of classic chili with black beans and beef, white chicken chili is just as good if not better. This lighter side of chili is just as hearty, a bit healthier, and plenty delicious. White chicken chili is a true staple in my winter diet.
What you’ll need:
2 boneless chicken breasts
2 cups small white beans, cooked
2 cups corn, cut off the cob
1 quart bean juice or vegetable broth
8 oz baby bella mushrooms
1 Spanish onion
2 stalks celery
1 inferno pepper
1 tbsp chopped garlic
1 tbsp olive oil
3 tbsp white all-purpose flour
1 tbsp adobo seasoning
1 tbsp chili powder
Chop the onion, celery, and pepper. Cube the zucchini and chicken.
Pour the olive oil into a large pot and sauté the onions and garlic. After the onions are translucent, stir in the pepper with a large spoon. Add the chicken and cook for five minutes.
Then, sprinkle in the flour a tablespoon at a time. Stir after each tablespoon. Sprinkle in the adobo seasoning and stir. Do the same with the chili powder.
Pour in the bean juice and mix with the spoon. Add in the remaining vegetables before stirring again.
Cover and bring the soup to a boil. Then, let it simmer for 45 minutes.