White Chicken Chili with Blackeyed Peas

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White Chili with Blackeyed Peas

White bean chili a great cold weather soup, and a good way to change it up when you want something other than a traditional chili. This particular version is also a great way to mix in everyone’s favorite southern legume, the blackeyed pea (An imposter of sorts, the blackeyed pea is no pea at all, but rather a bean. Not quite sure what happened there, because in my humble opinion, "blackeyed bean" even sounds better.). Healthy recipes and southern foods don't always go hand in hand, but around here that is not the case.

A combination of beans (blackeyed peas and garbanzo) and potato gives the chili a balanced (both complex and simple) carbohydrate profile. And for those that are concerned, beans and potatoes are gluten-free carb sources. Using boneless, skinless chicken guarantees a lean source of protein, and the addition of diced green chilies allows you to control how spicy your chili is. For a spicier version, use "hot" diced green chilies, and for a less spicy dish, use, well, less spicy green chilies. Though a friendlier, mild version will not pack quite the same kick, it won’t be lacking in flavor either.

Ingredients: 

1 lb boneless, skinless chicken breast
1 15 oz can garbanzo beans
1 15 oz can blackeyed peas
6 cups chicken stock
2 4-oz cans diced green chilies (hot or mild)
1 russet potato, cubed ½ inch
1 red jalepeno, seeded and diced
1 medium yellow onion, diced
4 cloves garlic, minced
4 T green onion, sliced
2 T olive oil
1 t cumin
black pepper
paprika

Instructions: 

Prep time: 15 minutes
Cook time: 30 minutes

Serves 4

Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the chicken breasts and cook about four minutes per side; season with salt and pepper. Once browned, remove the chicken breasts and set aside. Add the onion, garlic, jalapeño and season with salt. Cook for about six minutes, stirring often, until onions are soft. Add the green chilies (juice included) and stir to combine. Then add the potato, blackeyed peas, garbanzo beans, stock, and cumin. Return the chicken to the pot. Bring the soup to a low simmer, cooking about one half hour, until chicken is easily shredded.

Remove the chicken from the pot and shred chicken with two forks, return to the chili once shredded. Season with black pepper to taste, and top with sliced green onion and a dash of paprika.