Thursday, March 20, 2008

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
½ Cup sour cream
¼ Cup packed fresh cilantro leaves
1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

The Results:
This was quick and easy. This was ok and the cilantro crema gave it a different taste. Would be good with cornbread. I served it with the cilantro crema, pepperjack and cheddar cheese. Also I added about a 1/2 cup of corn to the soup.

* I got the recipe from

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