Following up on the great cookbook reviewed, The Single Man’s Guide to Cooking with Beer, we thought it would be all too appropriate to feature the recipe that we thought was the best (and after making several). The following recipe for the White Bean Chicken Chili is fantastic and extremely easy to prepare. It was so good that we have since enjoyed it twice, trying different beers in the recipe. We recommend making this with either Philadelphia Brewing Co.’s Walt Whit or Treog’s Dreamweaver Wheat.
Serves: 4 to 6
Soup
1 T. olive oil
1lb boneless, skinless chicken breast
1 small onion, diced
2 (15 oz) cans northern beans
2 (14.5 oz) cans chicken broth
2 (4.5 oz) cans chopped green chilies
1 (10.5 oz) can cream of chicken soup
3 T. hot sauce
1 bottle wheat beer
Spices
½ T. cumin
1 T. chili powder
Salt to taste
¼ t. white pepper
½ T. garlic powder
Toppings
flour tortillas
sour cream
Monterrey jack cheese
lime
- Sautee chicken in 1T. of olive oil until golden brown on both sides
- Mix soup ingredients together
- Season with salt, white pepper and garlic powder
- Add chili powder and cumin to taste
- Let site overnight in refrigerator so flavors meld
- Heat chili over medium heat
- Cut tortillas into strips. Line bowl with strips Ladle in chili. Top with sour cream and Monterrey jack cheese.
- Garnish with lime juice
Republished with permission by Streeter F. McClure, author of The Single Man’s Guide to Cooking with Beer.