Chicken and White Bean Chili with Green Chiles
Gourmet Soups, Stews, & Bisques
This savory stew of tender white beans and chunks of chicken is accented with spices and green chiles and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.
1 pound large white beans, soaked overnight in water and drained
1 1/2 ounces Fond de Poulet Gold® dissolved in 6 cups hot water
Additional water, as needed
2 cloves garlic, minced
2 medium onions, diced, divided
1 tablespoon canola oil
2 cans (4 ounces each) diced green chiles
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper, or to taste
4 cups diced cooked chicken breasts
Salt and ground black pepper
Grated pepper jack cheese, for garnish
Combine the beans, diluted Fond de Poulet Gold®, garlic, and half the diced onion in a large soup pot and bring to a boil. Reduce heat and simmer until the beans are very soft, 3 hours or more. Add more water, if necessary, to make sure the beans are covered with liquid as they cook.
When the beans are almost done cooking, sauté the remaining onion in a small skillet with the oil until tender. Add the chiles and seasonings and mix thoroughly; add this mixture to the beans when they are done cooking.
Stir in the chicken and continue to simmer very gently for 30 minutes to allow the flavors to blend. Season to taste with salt and pepper. Serve the chili topped with grated pepper jack cheese.