White Bean Chicken Chili

Description

Small white beans are always considered staple here in USA as they go in most of their food preparations. They are well suited for soups, stews, salads and chunky chili. Baked form is most relished and used as dip for variety for breads. In my home once in a week we have SSS day.. ??? Ok its Soup, Salad and Sandwich day and I always try to make it hearty to go with a light sandwich. This recipe of mine is close to “Ruby Tuesdays” restaurant chains White chili, give it a try and see if it matches the taste.

White Bean Soup / Navy bean Chicken Chili / White Bean Chicken Chili / Soups / Stew / Crock-pot / Slow Cooker recipes / Starter / Navy Bean Soup

Ingredients-1
1 cup	Navy bean
½ cup	Raw chicken chunks
1 no	Onion (white or yellow, medium)
3 clove	Garlic (finely minced)
½ cup	Mixed bell peppers (green, yellow and red)
2 tsp	Green chili (finely chopped)
½ tsp	Dried oregano leaves
1 tsp	Cumin seeds
1 tsp	Salt (or to taste)
1 tsp	Black pepper powder
1 tsp	Butter
½ tsp	Corn flour (white)
¼ cup	Monterey jack cheese

Ingredients-2
2 tsp	Crushed cooked bacon crisps
2 tsp	Crushed tortilla chips
3 tsp	Monterey jack cheese

Instructions

Soak dry navy beans overnight in enough water. Next day, rinse and drain. Take a pressure cooker, combine soaked beans, minced onions, garlic, oregano leaves, chopped bell peppers, raw chicken chunks, cumin seeds, little salt and pepper. Add 2 cups of water and pressure cook upto 3 whistles and switch off. When the steam releases, combine corn flour/ starch with little water and add it to the cooked beans, include butter and cheese. Let it thicken to desired consistency and then garnish with the choice of toppings. Sprinkle little black pepper powder and oregano leaves and serve hot with warm toasted bread.