~Alice Ann Keeman~
INGREDIENTS:
2 # Boneless Skinless Chicken Breast – cooked and shredded or cubed
1 1/2 T. Olive Oil
1 White or Yellow Onion – chopped
2 large cloves Garlic – minced or crushed
1 Red Pepper – chopped
1 Yellow Pepper – chopped
1 T. & 2 t. Chili Powder – divided
1 t. Ground Cumin
1 t. Beau Monde Seasoning (Spice Island)
4 C. Chicken Broth
3 cans Great Northern Beans OR Cannelini Beans – drained, divided and 1/2 mashed
1 1/2 t. Dried Oregano – crushed
1/4 – 1/2 t. Salt
1 – 2 can(s) (4 oz) Diced Green Chilis (to taste)
1/2 – 1 t. Crushed Red Pepper Flakes (to taste)
1 Jar Preserved Harvest Black Bean Salsa
8 oz. Cream Cheese
5.3 oz Basil & Chive Boursin Cheese
8 oz. Chives – roughly chopped and divided
Garnish:
Shredded cheese of choice
(If you want to expound on the “French” influence in this Chili, Comte or Munster would do the trick, but any of your favorite shredded cheeses are great)
Corn Tortilla Strips or Chips
Creme Fraiche or Sour Cream
INSTRUCTIONS:
Place whole Chicken Breasts in a medium saucepan. Just cover the breasts with water and add 1 T. Chili Powder.
Combine Chili Powder w/ water.
Parboil Chicken Breasts until they reach 165 degrees F.
Remove from water and let cool until they can be comfortably handled but still warm.
When appropriately cooled, shred chicken between 2 forks OR chop into cubes.
Meanwhile, chop Onion and Bell Peppers and mince or crush Garlic Cloves.
In a stock pot heat Olive Oil over medium heat. Add and saute Onion, Peppers and Garlic until al dente.
Drain Great Northern Beans and divide. Mash 1/2 of the beans. Set all aside.
Add shredded Chicken, remaining Chili Powder and next 9 ingredients to the stock pot. Bring to a boil, reduce heat and simmer for 45 minutes, stirring often to keep from sticking.
Meanwhile, roughly chop Chives.
Add Cream Cheese, Boursin Cheese and 3/4 of chopped Chives to the Chili while continuing to simmer until Cheeses have melted and are completely incorporated into the hot chili mixture.
Garnish with Shredded Cheese of your choice, Corn Tortilla Strips or Crushed Tortilla Chips, Creme Fraiche or Sour Cream and reserved Chives.
