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White Bean Chicken Chili
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| Servings | Prep Time |
| 6-8servings | 20minutes |
| Cook Time | Passive Time |
| 1hour | 40minutes |
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Ingredients
- 2tbsp olive oil
- 2 yellow oniondiced (about 2 1.2 cups)
- 4cups chicken stock
- 415 oz cans northern beans
- 1 1/2tbsp cuminground
- 3 1/2tsp corianderground
- 2tbsp garlicminced
- 2 jalapeñosseeds and membranes removed, diced
- 2 habanerosseeds and membranes removed, diced
- 3cups chickenbreast, cooked and shredded
- 1 lime
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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