I’ve been wanting to make chili for the past few weeks and finally got around to it last night. I love this white chili, it’s low fat and has lots of protein and fiber. It is quick to make and full of great flavor the whole family enjoys. My boys really ate it up! I love all of the garlic and spices in this chili, it’s great for cold chilly nights.
The cilantro crema on top is so good. The sour cream makes the broth nice and creamy and little bits of cilantro make the chili even better. I usually make cornbread with this, but didn’t have time last night. I’ve got an awesome recipe that I’ll post later. Enjoy!
White and Black Bean Ranchero Chicken Chili with Cilantro Crema
2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
½ Cup sour cream
¼ Cup packed fresh cilantro leaves
1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!