White Bean Chicken Chili
White Bean Chicken Chili is cozy, hearty, and packed with tender chicken, creamy white beans, green chiles, and warm spices. Easy, flavorful comfort food!
Equipment
- Large Pot (for cooking the chili)
- Large Skillet (to saute the veggies)
Ingredients
- 4 cups chicken broth
- Two 16-ounce cans white beans, rinsed & drained
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium garlic cloves, minced
- Two 4-ounce cans chopped green chiles
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon ground red pepper
- 4 cups chopped, cooked chicken breast
- 3 cups shredded Monterey Jack cheese, divided
- chopped fresh cilantro, for serving
Instructions
- In a large pot, combine the broth and beans. Bring to a boil, reduce heat and let simmer.
- In a large skillet, heat the oil and saute the garlic and onion until the onion is tender. Stir in the green chiles, cumin, oregano and cayenne. Add the onion mixture to the bean mixture and mix well. Stir in the chicken and 2 cups of cheese and simmer for 30 minutes, stirring occasionally.
- Ladle into bowls and sprinkle each serving with additional cheese and fresh cilantro.
Notes
- For a thicker chili, mash some of the beans in the pot while it simmers.
- Adjust the cayenne to taste for mild or spicy chili.
- Rotisserie chicken works great here.
- Leftovers keep for up to 4 days and freeze well for up to 2 months—add a splash of broth when reheating if needed.
Nutrition
Serving: 1servingCalories: 447kcalCarbohydrates: 30gProtein: 42gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 862mgPotassium: 841mgFiber: 7gSugar: 2gVitamin A: 444IUVitamin C: 12mgCalcium: 443mgIron: 5mg
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This recipe comes from RecipeBoy.com
