hey cookaholics chef kendra here and today we're making white bean chicken chili so
let's you and i do what we do and make it happen
start by cutting up onions
ah
next i'm gonna cut up one serrano you can use a jalapeno
and this one is a little long in the tooth but we're still gonna use it it's still good
see the seeds are still white how do people think the heat comes from the seeds some of
the heat does come from the seeds that's true but most of the heat comes from that membrane
now i'm gonna cut this serrano up guys but i really want to cut it into smaller pieces so
cut this down the middle just like so how you guys doing today i hope you are doing wonderful me
i'm doing good thanks for asking
that's all the chapman that's to do now let's go over there and talk about the ingredients
we have white kidney beans also known as cannellini beans we have one large onion we have
some cayenne pepper some cumin serrano seeds and ribs removed
we have some olive oil we have some oregano garlic kobe jack cheese some green salsa
and if i didn't say it chicken broth we also have some cooked chicken i'm gonna get our olive oil
into this dutch oven and we're gonna let that heat up for about a minute we're gonna get our
onions in this thing and i'm going to cook
and stir these onions until they soften up a little bit probably take five or six minutes
so next thing we're going to do is add those serrano
we got a stir
garlic goes in
now we're going to add the cumin
the oregano
cayenne pepper i'm going to stir this in
we're going to add the beans
the green salsa
and the chicken now remember this chicken is cooked
this particular chicken is seasoned with salt and pepper stir that up we got those beans in there we
got that green sauce in there we got the chicken in there now we're gonna add the chicken broth
now i'm stir all that in
and somebody and you know who you are you're going to email me or like
yo chef i didn't see you put no salt in there well no you did we use chicken broth it's salty
we're adding cheese later it's salty the chicken is already cooked and pre-seasoned
so right now i have it on medium and i'm gonna bring it to a boil
and then i'm gonna reduce the heat to a simmer and let it go for about 20 minutes
but everything in here is already cooked so i'm gonna taste and make sure it tastes pretty good to
me
and it does that's good all right let us do his thing now it's boiling just like i wanted to
give it another little stir up you know how we do this cover around
boom put it on low so let it simmer
it's been about 20 minutes i'm gonna take the top off and give this a stir now
you don't have to do this but i'm gonna take this device and just go in and smash some of the beans
why am i doing this it makes the chili even more creamy now i'm add the kobe jack cheese
and i'm gonna stir that in until it's melted into our chili look at that guys
we ain't playing today i'ma scoop up some into my bowl here
i have my bowl of chili several tortilla chips or tortilla strips
i have some cilantro here a little extra cheese some sour cream and avocado is wonderful my little
sad avocado isn't ripe yet so not today look avocados don't wait for you you wait for avocados
and yes i know tricks about making them ripen quicker
i'm just going to tear some cilantro over here because i like it if you hate it use
partially but don't use anything at all so i'll go in the hood sprinkle some cheese
yo you can find this and other fine recipes at chefkendra.weebly.com that chefkendra.weebly.com
you know i got you that's all for this time i'll see you next time chef kendra is out peace
do
you