This is a great dish to make-ahead when you know company is coming (it freezes really well). Here it serves eight, but it can easily be doubled for a bigger crowd. To freeze the chili for individual meals, let it come to room temperature, then ladle into 2-cup freezer containers. To serve, thaw the chili and reheat over low heat or in the microwave.
Prep: 15 min
Cook: 20 min
Total: 35 min
1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
2. Push the onions to one side of the pan, add the chicken and garlic, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.
3. Stir in 3 cups of the beans and 2 cups of the broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.
4. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.
5. Stir the bean puree and half-and-half into the soup. Divide the soup among 4 bowls and serve hot sprinkled with cheese and cilantro.
If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).
Nutritional Facts per serving
Calories 368.7 cal
Fat 8.4 g
Saturated fat 2.2 g
Cholesterol 88 mg
Sodium 512.2 mg
Carbohydrates 28.1 g
Total sugars 2.6 g
Dietary fiber 6.8 g
Protein 43.2 g
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