This recipe for White Bean Chicken Chili is so easy and versatile. It can be made using dried or canned beans, fresh cubes of chicken, or rotisserie chicken, and of course, as much or as little heat as you desire
1pounddry small white beans or 315-ounce cans white beans
1 ½cupsdiced onion1 large
1cupseeded and diced fresh poblano chiliabout 2 medium, or to taste
17-ounce can diced fire-roasted chilis (such as ™Ortega brand)
14-ounce can diced fire-roasted jalapeno (such as ™Ortega brand)*
1quarthomemade or low-sodium chicken stock
2teaspoonscumin powderor to taste
2teaspoonscrushed dried oreganopreferably Mexican, or to taste
1poundcubed chicken breastI like a small dice
Shredded Jack cheese
Chopped fresh cilantro
*The jalapeno pepper add heatif you don't want it too hot, add a small can of roasted mild peppers in their place
Soak the beans, or don't. See the making of for more information on the benefits or lack thereof for soaking beans.
Heat the oil in a large Dutch oven over medium-low heat; add the onions and raw poblano pepper; cook, stirring often until softened - about 5 minutes. Add the cans of peppers, along with the drained beans, chicken stock, and spices.
If using dried beans, cook, partially covered, for 2 - 3 hours, or until the beans are tender. If using canned beans, cook 30 minutes, to allow the beans to absorb some of the flavors.
Once the beans are tender, either take half of them and blend them in your blender or use an immersion blender to pulse part of the beans - but not all of them. Stir in the chicken pieces - cook, about 15 minutes, or until the chicken is cooked through. Adjust the liquid (it may be quite thick at this point) with water. Taste and adjust seasonings. Serve in warmed bowls with optional ingredients, as desired.