Overview

White Bean Chile

Variations
Some like it easier on the lime juice - or none at all. If you mash one can of the beans, it thickens quite a bit. Great served with french bread (beware the carb blast!). Use a store-bought rotisserie chicken if you're in a hurry.

Yields 4 Quarts

Prep time: 20 minutes
Cook time: Longer the better

Ingredients
* 1 medium onion, chopped
* 1 tablespoon olive oil
* 2 garlic cloves, minced
* 8 skinned and boned chicken breast halves, cut into bite-size pieces
* 3 cups water
* 1 teaspoon salt
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 1 teaspoon pepper
* 1 teaspoon dried oregano
* 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
* 1 (14 1/2-ounce) can chicken broth
* 1 (16-ounce) package frozen shoepeg white corn
* 2 (4.5-ounce) cans chopped green chiles
* 3 tablespoons lime juice

Instructions
1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

2. Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done

3. Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

4. Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Nutritional information:
Per serving: N/A