White Bean and Chicken Chili – a delicious recipe with Chicken, Olive Oil, Onion, Chili Pepper, Garlic, Cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1.
2
In a Dutch oven, brown chicken thighs in the olive oil and set aside.
3
2.
4
In the same pot, saute onion, chili pepper and garlic for about 5 minutes.
5
3.
6
Add cumin to the pot and mix; cook for another minute.
7
Add stock and beans with half the cilantro and a half of the parsley.
8
4.
9
Bring pot to a boil and then simmer for about 1 hour or until chicken has fallen off the bone.
10
5.
11
Take chicken out of the pot and when cool, shred.
12
Add back to the pot with reserved cilantro and parsley and continue cooking for another 5 minutes.
13
Serve over rice or with tortillas with a spoonful of sour cream, salsa, cilantro, parsley, lettuce and avocado.
1010
kcal
Calories
30
g
Fat
57
g
Carbs
132
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 pieces Chicken Thighs, 1 Tablespoon Olive Oil, 1 Onion, Minced, 1 Chili Pepper, and more.
Yes, 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.
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