I needed this to cook fast. My little girl was hungry. I didn’t want to make a roux to thicken it. Since it’s “white chili” using tomato paste as a thickening agent wasn’t an option. I literally stood in the middle of my kitchen wondering what was the best way to go about thickening it up. Then as I drained and rinsed the beans, I saw that there were just too many beans to chicken for a dish for just two people. That’s when I realized I could make a paste out of mashed beans. It worked wonderfully.
White Chicken Chili...for two
- 1 chicken breast; cubed/bite-size
- 1 can white northern beans; drained/rinsed & divided
- 1 cup broth +
- 2 cloves garlic
- 1 heaping tbsp diced green chilies
- Pinch coriander
- 1/4 tsp cumin
- Salt/Pepper to taste
- 1/4 cup diced onion
- 1/2 cup corn
- Juice from 1/2 a lime +/-
- 2 tsp fresh cilantro
- Olive oil
- Monterey Jack cheese; optional
Open the beans, drain and rinse them.
Place half of the beans in a large bowl. Set the remaining half aside.
In a large sauce pan, add a tiny bit of olive oil and heat.
Add the chicken and begin to cook it, about 3 minutes.
Add the garlic, green chilies, coriander, cumin, salt, pepper, and corn. Sauté together for about a minute.
Add the broth and the beans that have been set aside.
Bring to a high simmer or a low boil. Allow to cook and reduce for about 5 minutes.
Meanwhile, using a fork, spoon, or masher, start to smash the beans that have been reserved in the bowl.
Remove some of the hot liquid from the pan to make the task easier.
Once the beans have been fully macerated, add them to the pot. Mix well.
Add the lime and the cilantro.
Taste for seasonings and add any that might be needed for taste.
Allow to cook for another 3-5 minutes.
The smashed beans will work as a thickener. If the chili gets too thick, add a bit more chicken broth.
Serve and top with more cilantro and Monterey Jack cheese.