by Claudia Bushee

Created on: May 12, 2008   Last Updated: August 05, 2011

I'm sharing this Award Winning Chili Blanco with you all, the Helium Community, because it is so doggoned good. And it's easy to prepare, too! Tasty, low fat and a crowd pleaser - you are going to love this recipe. A tossed salad or sliced tomatoes are all you need to complete this meal.

CHILI BLANCO* Serves 4 to 6

Note: You may use dried white beans or canned cannellini beans. The process is a bit different depending on your choice of beans.

1 lb. dried white beans, rinsed OR 2 cans cannellini beans
6 C. chicken broth OR 4 cups if using canned beans.
1 tsp. chicken stock base
2 onions, chopped
1 T. oil
6 to 8 cloves garlic, chopped or minced
7 oz. diced green chilies
2 tsp. ground cumin
2 tsp. dried oregano leaves
1 tsp. (or to taste) cayenne pepper
4 C. poached chicken (recipe follows for poaching). Select breasts with skin.
Accoutrements: shredded cheese, chopped green onions, chopped cilantro, sour cream and/or tomatoes to pass

If using dried beans: Soak beans overnight. Combine soaked beans, broth and chicken stock base in a large pot. Simmer covered for 2 hours. Continue with rest of recipe.

If using canned beans: After the onions are golden, add broth, beans and chicken stock base with everything else to the sauted onions.

To poach chicken: Fill a pot with enough water to cover 4-5 breasts. Place breasts in boiling water. Bring to boil again. Then turn heat to simmer, cover and cook for 17 minutes. Remove pot from heat. Let breasts rest in broth for 30 minutes. Remove chicken; discard skin and shred or cut meat. Save broth for recipe.

RECIPE: Saute onions in oil until golden. Add onions, garlic, green chilies, cumin, oregano, cayenne pepper, {canned beans} and chicken to bean mixture. Simmer for another 30 minutes (or all day for more flavor, especially if using canned beans). Don't forget to pass the accoutrements. Serve w/tortillas or biscuits or saltines.

*Won first place at Reno, NV Cooking Competition, 1994

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