Savor the warmth of a comforting Hatch White Bean Chili, marrying tender white beans with flame-roasted Hatch chilies, succulent chicken, and aromatic spices, simmered to perfection for a soul-soothing bowl of Southwestern goodness. A hearty and flavorful dish that’s sure to delight your taste buds and warm your heart on chilly evenings.
2 boneless skinless chicken breasts
4 cups gluten free chicken broth
2 teaspoons ground cumin
1 (15 ounce) can Hatch Green Enchilada Sauce
1 (4 ounce) can Hatch Diced Green Chiles, undrained
2 (15 ounce) cans white beans, rinsed and drained
1 ½ tablespoons corn starch or masa harina
Kosher or fine sea salt, to taste
Slice jalapeno peppers
Chopped cilantro leaves
Cut the chicken breasts into large chunks. Place in a large soup pan with the chicken broth and cumin. Bring to a simmer, cover the pot, remove from heat, and let sit off the heat for 5 minutes. Remove chicken from the pot, shred and add back to the pot with the enchilada sauce, canned chiles, and beans. Simmer for 10 minutes. Stir the corn starch with a little water then add to the chili. Let simmer for 10 minutes. Adjust seasoning with salt and pepper. Garnish as desired.