Super Bowl Sunday is just around the corner so get your game-day grub on with some hearty, Tex-Mex flavored white bean and chicken chili.
This quick and hearty dish is delicious served traditionally, with the usual chili accompaniments, but also makes a stellar plate of nachos when poured over your favorite tortilla chips and topped with melted cheese.Whatever your preference, this chili will score some major points this Sunday.[jump]
White Bean and Chicken Chili
Serves 6 (or 4 hungry football fans)
Ingredients: 2 tbsp. olive oil 1 large yellow onion, chopped 3 garlic cloves, chopped 1 jalapeño pepper, chopped 1 tbsp. ground cumin 1/8 tsp. cayenne pepper 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup all-purpose flour 3 cups chicken broth (or stock) 1 14-oz. can navy beans, drained and rinsed 2 4-oz. cans mild green chilies, chopped The meat from 1 rotisserie deli chicken, shredded
Optional toppings: Shredded sharp white cheddar cheese Fresh cilantro Sour cream
Directions: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until translucent and softened, about 8-10 minutes.
Add the garlic, jalapeño, cumin, cayenne, salt and pepper. Stir and cook for a minute more or until the garlic is fragrant.
Add the flour and stir for another minute.
Slowly pour the chicken broth into the vegetable mixture and whisk until incorporated. Allow the liquid to come to a slow bubble, stirring occasionally.
Once the liquid has thickened slightly, add the beans, green chilies and shredded chicken. Stir to combine. Taste for seasoning and add more salt if needed.
If your chili is too thick add a bit more chicken broth until it reaches your desired consistency. Allow the chili to simmer for 10 minutes, stirring often.
Serve with corn tortillas, grated sharp white cheddar, fresh cilantro and sour cream.