Smoky White Bean And Chicken Chili Recipe

Name: Smoky White Bean And Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Chicken Breast, With Skin And Bone; 4 Tablespoons Olive Oil; 2 teaspoons Kosher Salt; 2 teaspoons Freshly Ground Black Pepper; 1 whole Yellow Onion, Chopped; 3 cloves Garlic, Minced; 6 whole Tomatillos, Husks Removed And Chopped; 4 whole Plum Tomatoes, Chopped; 1 whole Jalapeno Peppers, Seeded And Minced; 4 cups Low Sodium Chicken Broth; 3 cans (4 Oz. Size) Chopped Green Chiles; 1/4 cups Chopped Cilantro Leaves; 1 teaspoon Dried Oregano; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Chili Powder; 1-1/2 cup Frozen Corn Kernels, Thawed; 1 whole Lime, Juiced; 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed

Servings: persons

3 whole Chicken Breast, With Skin And Bone
4 Tablespoons Olive Oil
2 teaspoons Kosher Salt
2 teaspoons Freshly Ground Black Pepper
1 whole Yellow Onion, Chopped
3 cloves Garlic, Minced
6 whole Tomatillos, Husks Removed And Chopped
4 whole Plum Tomatoes, Chopped
1 whole Jalapeno Peppers, Seeded And Minced
4 cups Low Sodium Chicken Broth
3 cans (4 Oz. Size) Chopped Green Chiles
1/4 cups Chopped Cilantro Leaves
1 teaspoon Dried Oregano
1/2 teaspoons Ground Cumin
1/2 teaspoons Chili Powder
1-1/2 cup Frozen Corn Kernels, Thawed
1 whole Lime, Juiced
2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed

1
1. Preheat the oven to 375u00b0F. Place the chicken breasts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of pepper. Roast for 35 to 40 minutes, until cooked through. Remove from the oven and let chicken cool. When cool enough to handle, shred the chicken and set aside.
2
2. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onions and cook for 2 to 3 minutes, until the onions begin to soften. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatillos, tomatoes, and jalapeno and cook for 4 to 6 minutes, until the tomatoes and tomatillos begin to soften. Add the chicken broth, green chiles, cilantro, oregano, cumin, chili powder, and corn and stir to combine. Bring the mixture to a simmer and cook for 20 minutes. Stir in the beans and lime juice during the last 10 minutes of cooking. Season the soup with the remaining teaspoon of salt and teaspoon of pepper. Ladle the soup into bowls and serve.
3
This recipe is adapted from The Dove's Nest Cookbook.

984

kcal

Calories

Fat

Carbs

119

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 whole Chicken Breast, With Skin And Bone, 4 Tablespoons Olive Oil, 2 teaspoons Kosher Salt, 2 teaspoons Freshly Ground Black Pepper, and more.

Yes, Smoky White Bean And 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.

Smoky White Bean And Chicken Chili

How did you like this recipe?

Frequently Asked Questions