My best stovetop white bean chicken chili that will leave you wanting more. With hearty white beans, tender chicken, and a rich spicy broth this will become your favorite. Just follow these easy step by step photo instructions.
3split chicken breast with bone and skinsee options in notes
1jalapeno peppercleaned and minced
72 ozNavy beansprecooked, drained
8ozdiced green chilles
4teaspoonsground cuminincrease if you want spicy
1/2teaspoonpaprikaincrease if you want spicy
1/2teaspooncayenne pepperincrease if you want spicy
1/2teaspoonwhite pepperblack is ok if you don't have white
4teaspoonsChicken soup baseor 4 bouillon cubes
2 tablespoonmasa flourin 1/4 cup hot water
Trim the chicken then split in half to aid cooking.
Place in a large stockpot and cover with 8 cups of water. Bring to boil the decrease to low to simmer. Cover with lid and cook until internal temp is 160. About 40 minutes.
Mince five cloves of garlic and chop a large onion. Then prep the jalapeno by splitting it and removing the seeds and veins before mincing.
Remove the chicken and allow to cool for about 20 minutes and then hand shred discarding the skin and bones. Combine all ingredients except the masa flour and simmer for about 2 hours. Stir occasionally.
Optional Thickening (I usually don't): Mix the masa flour in 1/4 cup very hot water and mix well. Combine the soup and frequently stir for another 10 minutes then remove from heat.
This is an easy recipe to cut in half.
You need about 2 pounds of chicken after cooking. You may use almost any chicken. A whole chicken or chicken thighs work well.
If you use skinless chicken or precooked chicken, then use chicken broth instead of water. If pre-cooked then start at step 3.
Add some chicken bouillon to the broth if needed after cooking the chicken. Taste test it every time.
You can thicken with Mesa flour, corn starch or corn meal. Or skip thickening entirely.
This is about 3/10 on my heat scale. You can decrease that by elemimating the jalapeno. Or increase by doubling the jalapeno or adding additional cayenne pepper.
Good refrigerated for 3-4 days or frozen for 3-4 months.
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