Amy’s White Bean Chicken Chili
1 medium white or yellow onion, chopped fine
2 bay leaves
4 garlic cloves, finely chopped
2 larger cans chopped green chilies (not the tiny sized cans)
2 fresh chopped jalapenos
2 cups chopped cooked chicken breast or thighs (whatever you have, or buy a whole roasted chicken and take the meat off and chop it up.)
6 cans white beans, all liquid drained off and beans rinsed in colander
2-3 cups chicken stock
2 tsp. black pepper
1 8 oz. container sour cream
1 cup fresh chopped cilantro
Salt to taste
- Saute onion in a little cooking oil until translucent. Add bay leaves.
- Add garlic, chilies, jalapenos, chicken and white beans. Stir to combine.
- Pour chicken stock over the bean mixture until two inches above the beans.
- Add black pepper.
- Bring to a low boil – this means watch it so you can turn the heat down right when the mixture begins to bubble/boil.
- Remove bay leaves (if you can find them!)
- Turn the heat to low, add sour cream and stir.
- Let simmer for 10-15 minutes for flavor to meld.
- Add fresh chopped cilantro and salt to taste.
**You can also make this in a crock pot. Just add all the ingredients at once, stir well, then put on high heat for 4 hours or low heat for 8 hours.
**This chili just gets better as it sits, so I sometimes make it the day before I’m going to serve it. The flavors intensify. Use less or more jalapenos depending on how spicy you like it. For the amount of liquid, I find two adds just the right amount of heat.