Black & White Chicken Chili Recipe

Name: Black & White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Onion, Chopped; 2 cloves Garlic, Minced; 1 pound Chicken Breasts Or Thighs Cut Into Cubes; 1/2 pounds Ground Chicken Or Turkey; 1 can (16 Oz. Can) White Northern Beans, Drained And Rinsed; 1 can (16 Oz. Can) Black Beans, Drained And Rinsed; 1 can (8 Oz. Can) Salsa Verde; 1 can (16 Oz. Can) Fire Roasted Tomatoes; 1 can (8 Oz. Can) Diced Tomatoes With Chilies; 1 can (8 Oz. Can) Mexican Niblet Corn; 1/2 cups Fresh Cilantro, Chopped Fine; 1 can (14 Oz. Can) Chicken Broth; 1 can (4 Oz. Can) Diced Green Chiles; 1/4 teaspoons Ground Cumin; 1/2 teaspoons Ground Coriander; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Chili Powder; 1/2 teaspoons Lemon Pepper Seasoning; 1 teaspoon Lime Juice; 2 dashes Salt To Taste; 2 dashes Pepper To Taste

Servings: persons

2 Tablespoons Olive Oil
1 whole Onion, Chopped
2 cloves Garlic, Minced
1 pound Chicken Breasts Or Thighs Cut Into Cubes
1/2 pounds Ground Chicken Or Turkey
1 can (16 Oz. Can) White Northern Beans, Drained And Rinsed
1 can (16 Oz. Can) Black Beans, Drained And Rinsed
1 can (8 Oz. Can) Salsa Verde
1 can (16 Oz. Can) Fire Roasted Tomatoes
1 can (8 Oz. Can) Diced Tomatoes With Chilies
1 can (8 Oz. Can) Mexican Niblet Corn
1/2 cups Fresh Cilantro, Chopped Fine
1 can (14 Oz. Can) Chicken Broth
1 can (4 Oz. Can) Diced Green Chiles
1/4 teaspoons Ground Cumin
1/2 teaspoons Ground Coriander
1/2 teaspoons Dried Oregano
1/4 teaspoons Chili Powder
1/2 teaspoons Lemon Pepper Seasoning
1 teaspoon Lime Juice
2 dashes Salt To Taste
2 dashes Pepper To Taste

1
In a Dutch Oven, heat oil and brown the ground chicken or turkey. Remove and drain on paper towels. Next brown the cubed chicken on low heat for 15-20 minutes. Add the onions and garlic during the last 10 minutes. Cook until chicken is done. Remove and drain on paper towels.
2
Add the liquid ingredients to the Dutch Oven and bring to a boil, then simmer for 10 minutes.
3
Add corn, chicken, garlic, onions and beans and simmer for 5 minutes.
4
Add all the other ingredients and cook on low, uncovered, until chili cooks down to desired consistency, usually 1-2 hours. Stir occasionally.
5
If the chili needs thickening, add 2 tablespoons of cornstarch to 4 tablespoons of hot chili broth together in a separate cup. Stir until all lumps are gone, then add the mixture back to the chili. Stir until the chili thickens, usually 2-3 minutes.
6
This can be served alone, over rice or with shredded cheese, sliced avocados, and sour cream and tortilla chips.

931

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Onion, Chopped, 2 cloves Garlic, Minced, 1 pound Chicken Breasts Or Thighs Cut Into Cubes, and more.

Yes, Black & White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black & White Chicken Chili

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