Rack M Nation: White Bean Chicken Chili

I've shared this recipe numerous times to readers & commenters of RMN, but I haven't shown you how I make it, yet! So, here we are.

I adapted this recipe HERE.

This is great for cold nights and some cold beers.

INGREDIENTS

2 tablespoons corn oil
3 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
Generous portion of Slap Ya Mama (or cajun spice of your choosing)
1 lb of boneless skinless chicken, cut into 1-in pieces
2 15oz cans of cannellini beans (white kidney beans)
1/2B cup chicken broth (might need a bit more than a cup)
1 7oz can diced green chilies
3/8 cup whipping cream
grated cheddar cheese
chopped fresh cilantro

DIRECTIONS

Heat oil in Dutch oven over medium heat. Add , garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes.

Season chicken with cajun goodness and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes.

Season to taste with salt and pepper or more cajun seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro and I add yet another sprinkle or 12 of Slap Ya Mama.

There ya have it guys. Super easy to make. We like to crunch up some tortilla chips and throw em in there too, adds a bit of texture and you can use more chips to pick up the last bits with.

What are you favorite soup/stew/chili recipes?