White Bean Chicken Chili
Author: Jessica Idleman
Recipe type: Soups
- 2 cups dried white cannellini beans, soaked overnight
- 2 bay leaves
- 6-8 cups chicken stock (homemade is best)
- 2 cups chopped cooked chicken free range chicken
- 4 tablespoons olive oil
- 2-3 cloves minced garlic
- 1 carrot, chopped
- 2 yellow onion, divided (one chopped)
- 2 two ounce cans chopped green chilies (or 1 ounce dried poblano chili soaked)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoons ground black pepper
- Pinch red pepper flakes
- ½ bunch chopped cilantro, (optional)
- Fresh lemon or lime juice to taste
- Rinse beans well, cover with luke-warm water and soak overnight with a tsp. of pink Himalayan sea salt and/or tsp. of ground sea vegetables (like dulse or kelp). Drain and move beans to a large stock pot and cover with 2 inches the chicken stock. Add one onion, quartered, and 1 bay leaf. Bring to a boil over high heat and cook until beans are tender, (about an hour).
- When beans are done, remove onions and bay leaf and set aside. In a separate pot, (preferably a cast iron Dutch oven), heat 2 tablespoons of olive oil, ghee, or butter and sauté one chopped onion with carrot until soft. Add garlic and chilies. Add spices and chicken.
- Transfer beans and bean broth to the Dutch oven. Using a potato masher or stick blender, lightly smash or puree to taste. Do not fully puree. Cook over medium heat for 15-45 minutes until soup has reduced to desired consistency. If soup is too thick, add more stock. Salt and pepper to taste. Remove from heat and add fresh lime juice to taste. Serve with cilantro.