White Bean Chicken Chili

"When my alma mater, the University of Richmond, invited If & When to update this dining hall classic, we welcomed the opportunity to contribute. This warming, hearty cream soup remains an alumni favorite.” – Carla DeLuca, Owner

Need

1 lb boneless chicken thighs (or breasts, pounded)

2 TBS If & When Bay Leaf Preserved Meyer Lemon Paste

1 tsp olive oil

1 small onion, medium dice

2 stalks celery, diced

2 cloves garlic, minced

2 cups chicken broth

1 can (15.5 oz) Great Northern beans, drained and rinsed

2 cups heavy cream

1 can (4 oz) green chiles, drained and rinsed

1½ tsp Tabasco hot sauce (adjust to taste)

1½ tsp ground cumin

¼ tsp ground white pepper

2 TBS cornstarch or all-purpose flour

2 TBS water

¼ cup cilantro, chopped

Do

Dry chicken with a paper towel. Rub Preserved Meyer Lemon on the chicken, seal it in a container and refrigerate. Or marinate for up to 24 hours for stronger flavor.

Gather and prep the other ingredients.

Heat oil in a large pot or Dutch oven over medium heat.

Add chicken and sear for 2-3 minutes per side. Remove from the pot and set aside (it will finish cooking in the broth).

In same pot, sauté onions, celery and garlic until translucent (~5 minutes).

Add chicken broth, cream, chicken and beans. Bring to a boil, then lower heat and simmer.

Remove the chicken from the pot, shred it, then return it to the pot. Stir in chiles, Tabasco, cumin and pepper. Simmer for 15-20 minutes.

Make a slurry with cornstarch and 2 TBS water. Slowly stir into the soup. Simmer for another 3–5 minutes until slightly thickened and smooth. For a creamier texture, smash some beans on the side of the pot or add more cornstarch slurry.

Turn off heat, add cilantro and adjust seasoning to taste. More Preserved Meyer Lemon will brighten the flavors.

Notes

Serve with garnishes such as tortilla chips, avocado slices and shredded cheese, and enjoy.