White Bean Chicken Chili

White Bean Chicken Chili - Seriously Soupy

This past weekend turned out to be the weekend of minor injuries. A changing table fell on my foot (ouch!), a blade cut my finger as I was making icing for my daughter's b-day (double ouch!) and then the worst one of them all: I rubbed my eyes after cutting a HOT Jalapeño pepper - causing the worst burning sensation (mental note: when cutting peppers don't rub your eyes immediately after!). Once the water washed the pepper out of my eyes and I stopped cursing the soup I was ready to continue and make this white chili. Obviously you know that I added hot peppers, but I also added some red pepper flakes, green peppers, zucchini, chicken breasts and some flavorings (dill, bay leaves, rosemary, etc) for a light, but tasty alternative to a traditional chili. When it was all said and done, the soup actually needed more spice – but I wouldn’t have been able to tell by the way it burned by eyes. Enjoy, but prepare with caution!

White Bean Chicken Chili
Ingredients:
3-4 cups of water
4 chicken breasts, washed and cut into quarters
2 cups of dry white beans
1 zucchini, cut up
1 yellow onion, peeled and cut up
3 cloves of garlic, peeled and minced
3-4 bay leaves
Bunch of fresh sage
1/4 teaspoon of dill1/4 teaspoon of rosemary1/4 teaspoon of chili powder
1/2 Jalapeño pepper
1 green pepper, cut up
salt and pepper

Directions:
Soak white beans for 2-3 hour or until soft. Add water to a pot on a low heat. Cut up the onions and garlic and add them to the pot, along with the chili powder, sage, dill, rosemary and bay leaves. Cover and let boil. Add the white beans and cover, cooking for about an hour and a half or so. Add the zucchini, chicken breasts, Jalapeño pepper, green pepper and cover. Let cook for another 30 minutes. Taste with salt and pepper and serve.

How have you made your white chicken chili?
Seriously Soupy Serena