I changed the following –
I only had applewood smoked bacon, I had boiled, not roasted chicken, I used fresh tomatoes and roasted them, and used hatch chilli’s from my freezer instead of the diced green chilis.
This recipe was adapted from http://tastykitchen.com/blog/2012/03/smoky-white-bean-chicken-chili
Smoky White Bean Chicken Chili
- 2 slices bacon (chopped)
- 1/2 whole onion (diced)
- 1 1/2 cloves garlic (diced)
- 1/2 whole Chicken (roasted and Shredded Or Diced)
- 1/2 tsp smoky paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chipolte powder
- 3 cups chicken stock
- 2 ea tomatoes (diced and roasted)
- 2 14.5 oz cans canellini beans
- 2 ea hatch chilis (diced)
- Salt And Pepper (to taste)
- 1 tsp grated cojita cheese
- 1/8 cup cilantro (for garnish)
- In a hot Dutch oven, cook bacon for about 3 minutes.
- Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
- Add the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle to the pot and continue to cook for an additional 10 minutes (covered) so that the chicken gets infused with the aromatics and the spices.
- Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste.
- Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
- For serving, pass the cotija cheese and chopped cilantro for topping as desired.