yummy – smoky white bean chicken chili + link up

I hope you’re all enjoying the new blog design as much as I am!
(If you’re coming via a reader site you’ll need to click over to get the full wow factor.)

And now, on to the yum!

Recipe from Tasty Kitchen

*This also looks like it would make a great slow cooker recipe. I love me some good slow cooker action!*

Ingredients

• 4 slices Bacon, Chopped
• 1 whole Large Onion, Diced
• 3 cloves Garlic, Chopped
• 1 whole Rotisserie Chicken, Shredded Or Diced
• 1 teaspoon Smoky Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Onion Powder Or Granulated Onion
• ½ teaspoons Garlic Powder Or Granulated Garlic
• ½ teaspoons Chipotle Chile Powder, Or To Taste
• 6 cups Chicken Stock Or Broth
• 1 can (28-ounce Size) Roasted, Diced Tomatoes
• 4 cans (14.5 Ounce Size) White Beans, Cannelini Or Great Northern
• 2 cans (4 Ounce Size) Diced Green Chiles
• Salt And Pepper, to taste
• ½ cups Grated Cotija Cheese, Optional For Topping
• ¼ cups Chopped Fresh Cilantro, Optional For Topping

 Recipe

• 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.

• This is great with cornbread or a crusty bread and a salad.

• Note: a can of the white beans can be reserved, pureed or well mashed, and then added to chili for thickening at the same time as the other beans are added to the chili.