White Bean Chicken Chili
White bean chicken chili is a hearty, and flavorful dish perfect for a cold winter day. Quick and easy on the stove top or you can make it ahead of time with the crockpot.
Equipment
- large dutch oven or soup pot
- Wooden spoon
- Food processor
Ingredients
- 1 onion diced
- 1 jalapeno seed and finely chopped
- 1 yellow bell pepper diced
- 2 tablepoons olive oil
- 3 garlic cloves fine minced
- 1-3 lb boneless skinless chicken breasts or skinless chicken thighs
- 1 can green chilies 7oz diced
- 1 cup frozen corn
- 3 cans white beans cannellini beans, great northern beans or navy beans
- 4 cups chicken broth
- 1 ½ teaspoon cumin
- ½ teaspoon coriander
- ½ dried oregano
- ½ chili powder
- ¼ cayenne pepper
- ¼ black pepper
- 1 teaspoon salt
- 2 tablespoons lime juice
- fresh cilantro
- tortilla chips
- avocado sliced
Instructions
- In a large pot over medium heat, heat oil. Add onion yellow bell pepper and jalapeño and cook, stirring, until softened about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.1 onion, 1 jalapeno, 2 tablepoons olive oil, 3 garlic cloves, 1 ½ teaspoon cumin, ½ dried oregano, 1 yellow bell pepper
- Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes.1 can green chilies, 4 cups chicken broth, ½ teaspoon coriander, ½ chili powder, ¼ black pepper, 1 teaspoon salt, ¼ cayenne pepper
- Transfer to a plate and shred chicken with 2 forks.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth.3 cans white beans
- Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more.1 cup frozen corn, 1-3 lb boneless skinless chicken breasts or skinless chicken thighs
- Mix in the lime juice before serving.2 tablespoons lime juice
- Ladle chili into bowls. Top with avocado, cilantro and tortilla chips.fresh cilantro, avocado, tortilla chips
Notes
Crockpot instructions
Place the chopped onions, jalapeno, bell pepper, garlic, green chillies, corn, chicken stock, chicken breasts and all of the dries spices— into a 6-quart crock pot then stir to combine.
Cover and cook on LOW for 4 hours or until chicken shreds easily.
Use a tongs to shred the chicken. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth. Mix in the lime juice before serving. Ladle chili into bowls. Top with avocado, cilantro, and tortilla chips.
Use a tongs to shred the chicken. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth. Mix in the lime juice before serving. Ladle chili into bowls. Top with avocado, cilantro, and tortilla chips.
Nutrition
Calories: 376kcalCarbohydrates: 46gProtein: 30gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 52mgSodium: 1194mgPotassium: 1077mgFiber: 11gSugar: 4gVitamin A: 163IUVitamin C: 51mgCalcium: 146mgIron: 6mg
Tried this recipe?Let us know how it was!
