This dish is an old favorite that my mom always made for us growing up, and it is perfect for these chilly nights. It is a variation of the recipe found in Down by the Water: A Collection of Recipes from the Junior League of Columbia, SC. I hope you enjoy this protein rich dish!
- 2 (15.5 oz.) cans of Great Northern Beans
- 3 boneless, skinless chicken breasts (roughly 3.5 cups when cooked)
- 6 cups of low sodium chicken broth
- 1 sweet onion, chopped
- 2 cloves of garlic, minced
- 2 (4 oz.) cans diced green chiles
- 2 teaspoons cumin
- 1 1/2 teaspoons oregano leaves
- 1/4 teaspoon ground red pepper (cayenne)
- 1 tablespoon extra virgin olive oil
- cheese (Monterey Jack is my preference, although Colby also works)
- whole wheat tortilla chips
- Poach the chicken breasts until fully cooked; then, rinse and chop.
- Chop the onion.
- Drain and rinse the beans.
- Combine beans, garlic, half of the onion, and chicken broth in a large pot. Bring to a boil and then let these ingredients simmer for 20 minutes.
- Saute the rest of the onion in a pan with olive oil. Then, add the chiles, oregano, cumin, and cayenne. Blend well and let sit on low setting for 5 minutes, before adding to the large pot with the other ingredients.
- Add the chicken to the pot, and let the chili simmer for 1-1.5 hours. Stir as needed.
- Serve with a variety of toppings. Cheese and tortilla chips are recommended!
Tip: You can also buy any of the above ingredients in organic form.
If you try this recipe and enjoy it, please let me know! Do you have any other interesting topping ideas?! Lastly, be on the lookout for a giveaway announcement tomorrow!