I made this chili and everyone loved it. Quick and simple, this is perfect for any night of the week. This White Bean Chicken Chili is one of my new favorites. It is a nice change for everyone from the chili con carne we cook all the time. It has a pleasantly refreshing flavor. You can use leftover chicken or just poach a few chicken breasts and toss them in.
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| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Passive Time | 40 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 2 yellow onion diced (about 2 1.2 cups)
- 4 cups chicken stock
- 4 15 oz cans northern beans
- 1 1/2 tbsp cumin ground
- 3 1/2 tsp coriander ground
- 2 tbsp garlic minced
- 2 jalapeños seeds and membranes removed, diced
- 2 habaneros seeds and membranes removed, diced
- 3 cups chicken breast, cooked and shredded
- 1 lime
Ingredients
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Instructions
- Place the olive oil in a dutch oven and heat on medium heat
- Add onions and garlic to the oil, stir, cook for about 10 minutes until the onions are transclucent
- Add the shredded chicken, beans and broth and stir together well
- Mix in the jalapeño, habanero peppers and spices and mix all the ingredients together
- Wash the lime really well and cut in half, add the juice from the lime and then place both halves in the chili and stir
- Cook on low-medium heat for an hour, stirring occasionally
- Serve immediately and garnish with chopped fresh cilantro
Recipe Notes
The amount of heat you add to the chili is based on your personal tastes. The amount in this recipe I would say makes a mild chili. There is an abundance of flavors, but the spiciness is minimal. Add more or less depending on how spicy you like your chili.
This White Bean Chicken Chili is gluten free and dairy free.
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