White Bean and Chicken Chili
February 25, 2022
Need a little zest in your life? Spice things up with this white bean and chicken chili recipe.
- 2 x 14.5 ounce cans white beans, rinsed & drained
- 4 cups of low sodium chicken broth, divided
- 1 tbsp vegetable oil
- 1 large yellow onion, diced
- 1 jalapeño pepper, seeded and minced
- 2 medium poblano peppers, seeded and diced
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ancho chili powder
- salt to taste
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
- ¾ of a cup frozen corn kernels
- ¼ of a cup fresh chopped cilantro
- 1 tbsp fresh lime juice, from one lime, plus more to taste
Total Time: 55 minutes
Per 2 cup serving: 487 Calories, 21 g Fat, 43 g Carb, 33 g Protein
- Blend ½ the beans with 1 cup of the chicken broth. Set aside the puréed beans and the whole beans.
- Heat vegetable oil in a large soup pot over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes.
- Add the garlic and sauté 1 minute more.
- Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute.
- Add the chicken broth, puréed beans and ½ tsp of salt; bring to a boil. Reduce the heat to low and simmer, uncovered for 20 minutes.
- Stir in the rotisserie chicken, reserved whole beans, corn, cilantro and lime juice. Bring back to a simmer and cook until everything is heated through, about 5 minutes.
- Optional garnish: Greek yogurt, avocado, tortilla chips
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