White Bean Chicken Chili
Submitted by Jennicarmal
Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minWhen you want chili but don’t want to babysit a pot all afternoon, this white bean chicken chili is your move.
It comes together in 40 minutes flat. White beans and roasted chicken simmer in a cumin-spiced, chile-spiked broth that’s lighter than traditional red chili but every bit as satisfying.
A squeeze of fresh lime juice and a handful of cilantro stirred in at the end wake the whole thing up with a zippy, fresh finish. Top each bowl with a spoonful of salsa and you’re set.
Kitchen Tips
- Use leftover rotisserie chicken to make this even faster. Shred or cube it and toss it in during the last 5 minutes.
- Leave the beans undrained. That starchy liquid helps thicken the chili naturally.
- Want more heat? Add a diced jalapeño with the onions, or stir in a pinch of cayenne.
- This chili thickens as it sits. Add a splash of broth when reheating.
Ingredients
Directions
In a large pot heat the olive oil over medium heat.
Add the onion, garlic, and red pepper.
Sauté 5 minutes.
Stir the white beans, chiles, cumin, chili powder and broth.
Bring to a boil, reduce the heat and simmer 10 minutes.
Stir in the chicken and simmer 5 minutes.
Stir in the lime juice and cilantro.
A tablespoon of salsa can be used to garnish each serving of chili, if desired.
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