White Lightenin' Chicken Chili

Are you tired of making the same old chili consisting of beans and beef? Would you like to experience something leaner and with a cleaner kick to it? (I sound like an As-Seen-On Tv commercial voice over, "Are you tired of getting your bras scrunched up in the washer? Well try this spherical bra-cage like thingy..." Curious if those things work btw.) Anyway, my dear readers look no further because I've got a recipe that will warm up your tongue, your love life (if it's not already volcanic) and belly during this winter season.

Today's White Lightenin' Chicken Chili was first experienced a couple months ago and made by my friend Debbie. She's an excellent cook when it comes to combining healthy ingredients and still making it flavorful. She does wonders with veggies and pasta and I can't get enough at times. This chili was a must for my recipe trove because it's that good and plus my husband liked it and he's not usually one to enjoy anything with beans in it or not really preferred.

I'm posting my 2.0 version of the chicken chili followed by the original version with cooking instructions varying a little. Also it's because I didn't have chicken breasts in my fridge at the time, there was just a lot in the pantry that I needed to use up. I hope you enjoy making, eating and sharing both recipes as much as I did and continue to do.

White Lightenin' Chicken Chili 2.0

1 Lb Ground Chicken Meat

3 Tablespoons Olive Oil

1 Large Onion diced

1 Entire can of Stewed Tomatoes

1 Jalapeno chopped

1 Red chili pepper chopped (thank you Michelle for the home grown pepper)

5 Cloves of Garlic (large)

2 Teaspoon Ground Cumin

2 Teaspoon Chili Powder

1 Teaspoon Oregano

1 Teaspoon Pepper

1 Teaspoon Salt

1/2 Teaspoon Garlic Powder

1 Teaspoon Louisiana Hot Sauce

2-3 Cups Great Northern Beans

4 Cups of Chicken Broth

• In large pot, brown chicken in olive oil. Add onions and cook over low heat until browned. 
• Add jalapeno, red chili pepper and garlic, cook 2 to 3 minutes longer.
• Add spices and tomatoes. Stir well. Add beans and chicken broth. Bring to boil then simmer low for about 2 hours. Thicken if desired. 

Garnish with cheese, cilantro and sour cream. My husband added some Tabasco Chipotle Pepper sauce to his. Makes 4-6 servings.

Original White Lightenin' Chicken Chili 

3-4 Chicken breasts, cooked & shredded

3 Tablespoon Olive oil

1 Onion diced

1 Jalapeno chopped 

4 Cloves of Garlic 

1 (4 oz.) diced Green Chiles

2 Teaspoon Ground Cumin

1 Teaspoon Chili powder

1 Teaspoon Pepper

1/2 Teaspoon Garlic Salt 

2 drops Hot pepper sauce 

1 Teaspoon Oregano

2-3 Cups (16 oz.) Great Northern Beans

1 Can Chicken Broth 

• In large pot, brown chicken in olive oil. Add onions and cook over low heat until browned.
• Add jalapeno and garlic, cook 2 to 3 minutes longer.
• Add diced chiles and spices. Stir well. Add beans and chicken broth. Simmer 20 min. Thicken if desired.

To thicken chili: you can add a roux (butter and flour) or use cornstarch mixture (add 3 Tablespoons Cold water to 2 Tablespoons cornstarch, mix well. You can go even lighter if need be by going by the teaspoons. Gradually stir in cornstarch mixture and until you've reached desired consistency.)

Enlarged to show texture and because I think it looks cool.