Posted by: thebellalife | August 1, 2009

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

 It is over 110 degrees here in Arizona.  Yet, I find myself craving a good ol’ bowl of chili.  Am I crazy? 

About a year ago, I stumbled upon a quick, delicious and healthy chicken chili recipe over at Picky Palate From start to finish, it usually takes me about 25-30 minutes!  Give it a try.

via Picky Palate

via Picky Palate

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped (I’ve used yellow onion and it was delicious too!)
2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast (When I don’t have time, I purchase rotisserie chicken from the store and shred that)
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper

½ Cup sour cream (I usually use low-fat/fat-free)
¼ Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy! (On occasion, I have chopped the cilantro up with a knife and stirred it into the sour cream.  This saves time, and you don’t have to clean the food processor/blender when you’re done.)

via Picky Palate

via Picky Palate

My husband loves to eat his chili with cheese quesadilla or chips.  Serve this while it is still warm and enjoy!

Have a wonderful evening,

Camberley

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