Thursday night we had another one of our favorite soups. White Bean Chicken Chili. This soup is hearty but light and has tons of flavor! The recipe came from my neighbor Brooke. She served this chili as the soup course for the 2009 Snowden Progressive Dinner. I don't think I have mentioned it before, but we have the best neighbors in the city. Seriously. Most afternoons you can stand our in the yard and visit with a group of friends while we watch all of the kids play. When the whether is warm we have impromptu porch parties and every Christmas we look forward to our neighborhood progressive dinner. We get to hop from house to house enjoying drinks and delicious meals. We have been doing it for 9 years and it is the best holiday party of the year!
The theme for 2009 was Cinco de Diciembre! Brooke and Bryan hosted the soup course and served this White Bean Chicken Chili. I am pretty sure I emailed her immediately after I got home asking for the recipe! Gracias Brooke. We have enjoyed this too many times to count!
White Bean Chicken Chili
1 TBSP olive oil
1 large yellow onion, chopped
1 poblano pepper, seeded and chopped (or use one jalapeno)
1 (4.5 oz) can diced greed chilies
2 cup shredded cooked chicken (alot of times I use the store bought rotisserie chicken)
3 or 4 (15oz) cans cannelloni beans
1 TBSP dried thyme
1/2 tsp cumin
1 TBSP Kosher salt
2 tsp freshly ground black pepper
4 cups chicken stock
sour cream, cilantro, jalapenos (garnish. optional.)
In a large pot over medium high heat, warm the oil until a few drops of water sizzle in pot. Add onion and poblano and saute until soft, about 10 min.
Add the green chilies and saute 1 minute more.
Stir in chicken and beans. Season with Thyme, cumin, and salt and pepper.
Cover mixture with chicken stock, bring to boil. Simmer uncovered for 45 min. Stir frequently. Season to taste with salt and pepper.