White Bean Chicken Chili Recipe

Name: White Bean Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbl. olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 and 1/2 cups chopped fresh tomatoes OR 2 (10 oz.) cans diced tomatoes with juice; 4 med or 6 small tomatillos, chopped; 1 medium jalapeno, seeded and minced; 2 cups chicken stock or broth; 1 (7oz.) can green chilies; 2 cups shredded or chopped cooked chicken; 1/2 tsp oregano; 1 tsp cumin, or more to taste; 1/4 heaping cup chopped cilantro; 2 (19oz.) cans cannellini or Great Northern beans (drained and rinsed); 1 tsp. fresh lime juice; salt and pepper to taste; sour cream; shredded cheese; fried tortilla strips; chopped green onions

Servings: persons

2 Tbl. olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 and 1/2 cups chopped fresh tomatoes OR 2 (10 oz.) cans diced tomatoes with juice
4 med or 6 small tomatillos, chopped
1 medium jalapeno, seeded and minced
2 cups chicken stock or broth
1 (7oz.) can green chilies
2 cups shredded or chopped cooked chicken
1/2 tsp oregano
1 tsp cumin, or more to taste
1/4 heaping cup chopped cilantro
2 (19oz.) cans cannellini or Great Northern beans (drained and rinsed)
1 tsp. fresh lime juice
salt and pepper to taste
sour cream
shredded cheese
fried tortilla strips
chopped green onions

1
Heat oil in large stock pot over med-high heat. Add onions; saute 3-5 mins or until softened. Add garlic, cook 1 to 2 mins more but do not brown.
2
Add tomatoes, tomatillos and jalapeno, and cook until tomatillos are tender, stirring occasionally.
3
Add chicken broth, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. season with salt and pepper to taste, and add more cumin at this time if you like.
4
Ladle into bowls and serve with garnishes such as chopped green onions, cilantro leaves, sour cream, grated mexican cheese or Monterey Jack cheese, and crispy tortilla strips.
5
**To make tortilla strips, cut up half dozen corn tortilla into long strips and toss lightly with salt and any oil. Bake at 375 degrees for five minutes, toss, and bake an additional three minutes or until crispy but not brown.
6
(Extra tip: if you roast a chicken in the oven on 250 degrees for five hours, the meat is delicious when added to the soup, and you can pour some of the juices in with your broth to add big flavor!)

930

kcal

Calories

Fat

Carbs

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 19 ingredients. The key ingredients include: 2 Tbl. olive oil, 1 medium onion, chopped, 3 cloves garlic, minced, 2 and 1/2 cups chopped fresh tomatoes OR 2 (10 oz.) cans diced tomatoes with juice, and more.

Yes, White Bean 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.

White Bean Chicken Chili

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