Chicken & White Bean Chili For Super Bowl Sunday

Want to mix things up a bit for Super Bowl Sunday? In the past few days, we've offered you Wicked Good Chili made with flank steak, Cincinnati-style chili, and today, a chicken and white bean chili. 

The flavors are bright and fresh and offer a nice alternative or second choice to a beef and bean chili if you are hosting a big party!

I can't promise that your favorite team will win, but I can promise that this chili is just as tasty as beef chili.

Chicken and White Bean Chili

serves 8

1 T olive oil

1 large onion or two medium, chopped

2-3 garlic cloves, minced

8 chicken breast halves (about 3 1/2 lbs.) skinned and boned, cut into small, bite-size pieces

3 cups water or chicken broth

1 tsp. salt

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. freshly ground black pepper

1 tsp. dried oregano

4 (15-oz) cans of cannellini or Great Northern white beans, rinsed, drained and divided

2 cups chicken broth

1 (16-oz) package frozen white corn

2 (4.5-oz) cans of chopped green chiles

juice of half a lime

chopped fresh cilantro - about 2 T (or more, depending up your taste) to add to dish and more as garnish

In a large Dutch oven, saute onion in olive oil on medium-low heat until soft. Add garlic and saute 2 to 3 minutes. Stir in chicken pieces and cook, stirring, until chicken begins to lose its pick color.

Add water (or broth) and all the spices (salt, cumin, chili powder, pepper and oregano). Reduce heat, cover and simmer, stirring often, for about 10-15 minutes.

Take two cans of the beans and place the contents in a blender or food processor. Add 1 cup of the broth and process until smooth.

Stir in bean puree, remaining 1 cup of broth and remaining two cans of whole beans, corn, and chiles into pot.

Let simmer for 20-30 minutes on low. Stir often.

Add lime juice and cilantro.

Taste and adjust seasonings - you may need a little more chili powder or cumin.

Garnish with lime wedges and additional chopped cilantro, if desired.