Try this Chili Blanco recipe, or contribute your own.
- 1 tbsp. oil
- 2 garlic cloves minced
- 1/4 tsp. cayenne pepper
- 2 teaspoons of ground cumin
- 1 pound (2 cups) great northern beans sorted, and soaked overnight in water, then drained
- 10 cups chicken broth ( i use the water i boil the chicken
- 2 medium onions chopped divided
- 2 4 oz. cans green chiles sliced or chopped
- 3 cups canned tomatoes ( 2 14 1/2 oz cans of diced)
- 1 1/2 tsp. oregano
- 1/4 tsp. ground cloves
- 4 cups diced cooked chicken ( i use chicken breasts with one per cup, boiled and diced)
- salt to taste (depends on how salty your broth is)
- garnish: grated monterey jack
- Carbohydrate 22.5316 g
- Cholesterol 0 mg
- Fat 0.25 g
- Fiber 3.86600009918213 g
- Protein 2.8016 g
- Saturated Fat 0.09774 g
- Serving Size 1 1 (680g)
- Sodium 9.82 mg
- Sugar 18.6655999008179 g
- Trans Fat 0.07066 g
- Calories 97 calories
Step-by-step
- Combine beans, chicken broth, garlic and 1/2 of the onions in a large pot and bring to a boil. Reduce the heat and simmer until the beans are very soft. About 2 hours, or until done. Add more broth if needed.
- In a skillet, sauté remaining onions in oil until tender.
- Add chiles, tomatoes, juice, and seasonings. Mix throughly. Add to bean mixture.
- Add chicken and continue to simmer 1 hour. Taste for salt. Garnish with cheese and serve!
Using canned cannellini beans instead of dried Great Northern beans will cut the initial two-hour simmering stage down to twenty minutes, though the starch release from overnight-soaked dried beans creates a naturally thicker body without added thickeners. Heavy-bottomed cast iron or enameled Dutch ovens distribute heat evenly, preventing scorching during the extended simmering phases when bean starches settle against the base. Sweat the second portion of onions in a separate skillet over medium-low heat until translucent, about eight minutes, before introducing the green chiles and canned tomatoes to drive off raw sulfur compounds. Maintain a gentle bubble rather than a rolling boil during the final hour with the cooked chicken to keep the meat tender rather than stringy.
Pot Selection and Heat Control
Heavy vessels are non-negotiable for dishes containing significant quantities of legumes and chicken broth. Thin stainless steel pots create hot spots, causing starches from the Great Northern beans to burn long before the interior softens fully. Monitor the liquid level continuously across the two-hour bean softening window, replenishing with warm broth to prevent concentrated salts from seizing at the perimeter.
- Adding salt too early toughens the bean skins, so delay seasoning until the final hour of simmering.
- Rushing the initial onion and spice bloom in the skillet results in a harsh, raw garlic flavor.
