SPICY "WHITE" CHILI

Spicy

Provided by Alicia .

Categories Chili

Time 4h30m

Number Of Ingredients 18

1 1/2 lb boneless, skinless chicken breast or thighs (see note)
1 Tbsp olive oil
3 clove garlic, minced
2 medium onions, chopped
1 medium carrot, peeled and diced
1 celery stalk, diced
3 c chicken broth
3 c vegetable broth
1 16oz can(s) white or great northern beans, drained
2 4 oz can(s) green chilies
1-2 medium jalapeno pepper, seeded and diced small (optional)
1 can(s) sweet corn
2 tsp ground cumin
1/4 tsp ground cloves
1 1/2 tsp dried oregano
2 tsp dried parsley
1/2 tsp cayenne pepper
1/2 each tsp salt and pepper

Steps:

1. Cut chicken into 1/4 to 1/2 inch cubes and put in a large pot on medium high heat with olive oil, celery, carrots, half garlic and half the onions. Saute until the onions begin to become translucent. Chicken does NOT have to be thoroughly cooked at this stage. Add the vegetable and chicken broths and stir well, scraping the bottom of the pan to get everything incorporated. Reduce heat to a medium-low to low setting and simmer about one hour.
2. In a skillet, saute the remaining onions and garlic in a bit of olive oil until they start to become tender. Add the green chilies and spices and stir well.
3. Add the skillet contents to the pot with the chicken mixture and stir. Check seasoning at this point, if needed add extra spices. Add beans, corn and jalapeno and continue to simmer on low heat for approx one more hour.
4. Serve topped with grated cheese and fresh cilantro or parsley. Our favorite was with a dollop of fresh salsa and a side of tortilla chips.
5. ***Note*** I prefer to use chicken breasts in this recipe, since it is a soup there is not a worry about them drying out. If you do decide to use chicken thighs, make sure you trim them well and drain any excess fat from the pan before adding the broths. The thighs add good flavor to this recipe, but tend to add too much grease for my taste. Also, if you don't want too much heat, leave out the jalapeno and only use half the called for amount of cayenne pepper.