White Bean & Chicken Chili Blanca
  • 1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons of Cat Cora’s Kitchen by Gaea’s Sitia Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
  • 1 Medium onion, diced (about 1 cup)
  • 2 Garlic cloves, minced
  • 2 15-ounce cans White or Great Northern beans, drained and rinsed
  • 1 cup Corn kernels, fresh or frozen and thawed
  • 1 4 ounce Can chopped green chiles
  • 2 teaspoons Ground cumin
  • 2 teaspoons Pure chile powder
  • ⅛ teaspoon Cayenne pepper
  • 3 cups Water, plus more if needed
  • 2 cups Grated Monterey Jack cheese
  • 2 tablespoons Chopped fresh cilantro
  1. Season the chicken with salt and pepper.
  2. In a large saucepan, heat the oil over high heat until shimmering but not smoking.
  3. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes.
  4. Lower the heat to medium-high and add the onion and garlic.
  5. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water. Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.
  6. Add more water, ½ cup at a time, if the chili is too thick.
  7. When the chili is done, taste and add more salt and pepper if needed.
  8. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.
Recipe by Honest Cooking at https://honestcooking.com/superbowl-update-white-bean-chicken-chili-blanca/