White Bean Chicken Chili
At the beginning of the year, I told my co-worker that my resolution for 2018 was to come up with 50 new recipes. At which point she said, she thought all I had been doing was taking existing recipes and making them gluten-free. Now, I will admit that I sometimes do look at existing recipes and just translate them into gluten-free and dairy-free versions. And to do that is not always an easy this for that substitution. You have to understand the makeup of the ingredients and their function in the recipe. If you're a baking nerd like me, a great book to read is Ratios by Michael Ruhlman. I got my copy back in 2009 and it has been referenced numerous times. I also have a few other books on the science of baking. Having thought I would be a chemist when I grew up, it seems right that I use my college education for something, right?! Well, anyways, there are many more times that I do create my own recipes from scratch. Today's recipe is not one of them.
White Bean Chicken Chili is something that started showing up around my Grandma's house when I was in my teens (and I won't tell you how long ago that was). At the time, I always refused to try it. What can I say, I was a picky kid. And while my grandma made delicious baked goods, she also tried to sneak a lot of weird stuff onto our plates, so I feel justified in being a bit cautious. At any rate, even though this chili has been in my life for a number of years, to this day I still had never tried it. I've never made it or eaten it from anyone else. So, since I'm always looking for new recipes that my son can complain about eating, I decided to try this one. Now, I didn't adapt this from one particular recipe, but I reference quite a few to get the general idea and then threw something together. Of course, soup is much more forgiving than cake. And I have to say, I'm kind of regretting all those years I missed out on this soup, because it is freaking delicious.
So I'm saying this counts as recipe #5 for the year, even though it's not original in the slightest. Enjoy!
4 C Chicken, cooked and cut into small pieces
2 Tbsp Olive Oil
1 Medium Onion, diced
4 Cloves Garlic, minced
1/2 Chili Peppers, diced or use a 4.5 oz can of Chopped Green Chilies
1 1/2 tsp Cumin
1 1/2 tsp Oregano
1/2 tsp Cayenne Pepper
2 15-oz cans Great Northern White Beans or 3 1/2 C White Beans, if you want to make them from scratch
4 C Chicken Stock
1 C Frozen Corn
1 tsp Salt
1/2 tsp Black Pepper
3 Tbsp Vegan Butter
1/4 C Gluten Free 1-to-1 Flour (I use Bob's Red Mill)
1/2 C Unsweetened Coconut Milk
In a large soup pot, heat the olive oil over medium heat. Add the onions and saute for about 10 minutes until they are translucent, stirring occasionally. Add the garlic, chilies, cumin, oregano and cayenne pepper. Cook for about 2 minutes more. Add in the beans without draining, the stock and the frozen corn. Bring to a simmer. Cover and cook for 15 minutes, stirring occasionally. Add the cooked chicken. Remove the lid and continue to simmer for about 10 minutes more.
In a small pan, heat the vegan butter and flour until it is well combined. Whisk into the soup, this will thicken it a bit. Add salt and pepper. Cook for additional 2-3 minutes. Remove from heat and stir in the coconut milk. Serve immediately. Makes 6-8 servings.