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White Bean Chicken Chili

White Bean Chicken Chili Recipe

  • 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons olive oil, divided

  • 1 medium onion, chopped

  • 1 large can chopped green chilis, seeded and chopped

  • 1 cup chopped celery & carrots

  • 1/4 cup lime juice

  • 4 garlic cloves, minced 

  • 2 teaspoons dried oregano

  • 1 teaspoon ground cumin

  • 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided

  • 2-1/2 cups chicken stock or bone broth

  • 1-1/2 cups shredded cheddar cheese

 

Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro, lime wedges, unsweetened Greek yogurt (sub for sour cream).

  • Toss chicken with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned.  
  • In same skillet, heat remaining oil over medium heat; saute onion, celery and carrots until tender.
  • Add bone broth, beans (rinsed and drained), chopped chilis (or sub a tsp of hot sauce), garlic, oregano, lime juice, and cumin; bring to boiling and lower temp and cover and simmer for 30 min minimum.
  • Stir before serving. Sprinkle with cheese; add toppings if desired.

 

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.

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Amy Sotis

Information provided by local nutritionist, Amy Sotis.

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