White Bean Chicken Chili

3 ratings

prep time:: 20 minutes
total time:: 45 minutes

Makes 6 servings

Robyn McClung

ingredients

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat OR ground chicken
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped OR 1 (16 ounce) jar Salsa Verde
1 (16 ounce) can diced tomatoes, drained
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 (15 ounce) cans white beans, drained and rinsed
2 ears fresh corn, OR 1 bag frozen corn
Salt to taste
Ground black pepper to taste
1 lime, sliced

directions

1
Heat oil, and cook onion and garlic until soft.
2
Stir in broth, tomatillos (or Salsa Verde), tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

notes

Suggestions: Can use Rotisserie or ground chicken. Used 2 (14 oz)cans diced tomatoes w/ green chiles. Used Navy Beans. Add jalapenos and chili powder. Can be transferred to crockpot. Toppings: Lime juice Avocado Sour cream Cheese Tortilla chips

Source: All Recipes