After a Saturday at the dance studio, I was happy to come home and throw together
a big batch of White Bean Chicken Chili.
Once fall/winter hits, Eric would happily eat chili every single weekend,
(I think it's a football thing) and since chili is so easy to make it's a win, win all around!
1 large yellow onion, chopped
4 cloves garlic, chopped
1 green bell pepper, chopped
4 tablespoons butter
4 tablespoons flour
½ package McCormick White Bean Chicken Chili Seasoning
1 teaspoon ground coriander
2 boxes (32 oz) low sodium chicken stock
2 cans (4 oz) fire roasted green chilies
2 cans (15 oz) cannellini beans
3 chicken breasts, grilled and chopped
1 cup half & half
1 ½ cups shredded monetary jack cheese
2 cups frozen corn
10 shakes jalapeno Tabasco sauce (and more on the side!)
In a big ol’ soup pot over medium heat, sauté onions, garlic and bell pepper in butter.
Cook for 10 minutes.
Add spices and flour. Cook for another 3-4 minutes.
Crank up the heat and add chicken stock. Stir and bring to a simmer.
Reduce heat to medium-low and add green chilies, chicken & beans. Cook for 10 minutes.
Add half & half, cheese, corn and Tabasco. Reduce heat to low and simmer for 10 minutes.