White Bean Chicken Chili
Easy white bean chicken chili you can whip up on the stovetop. Healthy ingredients include chicken broth, rotisserie chicken, green chiles and spring onions. This is such a soothing chili for the cold weather.
Ingredients
- 1 ½ lbs shredded rotisserie chicken or chicken breasts
- 2 tbsp chile powder, divided
- 2 tbsp cumin, divided
- ½ tsp sea salt, divided
- ¼ tsp cayenne pepper to taste
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 tbsp minced garlic
- 1 15 oz can white beans
- 1 4 oz can green chiles
- 1 tsp oregano
- 3 cups chicken broth
- 1 cup shredded cheddar and monterey jack
- 1 cup sour cream
- Garnish: chopped cilantro and spring onions
Instructions
-
Shred the rotisserie chicken. Spread chicken pieces out on a plate and sprinkle all sides with 1 tbsp cumin and 1 tbsp chile powder.
-
In a dutch oven or large pot on stove, heat 1 tbsp of olive oil Add onions and saute for about 4 minutes, until soft. Add minced garlic and saute for 30 seconds.
-
Add beans, shredded chicken, chiles, oregano, 1 tbsp chile powder, 1 tbsp cumin, ¼ tsp salt. Add 3 cups or more chicken broth (add enough to arrive at your desired chili consistency).
-
Stir to combine. Simmer on low for 20 minutes, in uncovered pot.
-
Remove dutch oven from heat and cool for 5 minutes.
-
Stir in 1 cup of shredded cheese. Then stir in 1 cup of sour cream.
-
Simmer on very low for 15 minutes (DO NOT BOIL - this could cause the dairy products to separate).
-
Serve in bowls and garnish with cilantro, spring onions and dollop of sour cream.
Recipe Notes
Note: You can use chicken breasts instead of rotisserie chicken, if desired. Simply bake the chicken breasts, wrapped in foil with lemon juice squeezed all over the meat, for about 1 hour at 375 degrees. Shred chicken.