White Bean Chicken Chili

White Bean Chicken Chili
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    35 mins
  • SERVING
    9 People
  • VIEWS
    4.0K

Transform leftover chicken into a vibrant and comforting chili, brimming with creamy white beans, bright tomatillos, and sweet corn. A guaranteed crowd-pleaser, ready in under 30 minutes! Perfect for a quick weeknight dinner or a casual weekend gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    40 mg
  • Fiber
    6 g
  • Protein
    20 g
  • Saturated Fat
    1 g
  • Sodium
    786 mg
  • Sugar
    4 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Gather all ingredients and have them prepped and ready to go. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. (5 minutes)

Image Step 03
03 Step

Recipe View 15 mins Pour in the chicken broth, then stir in the chopped tomatillos, diced tomatoes (with their juices), and diced green chiles. Season with oregano, coriander, and cumin. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins Add the cooked chicken, cannellini beans, and corn kernels to the pot. Stir well to combine. Simmer for another 5 minutes, or until heated through. (5 minutes)

Image Step 05
05 Step

Recipe View Season the chili with salt and freshly ground black pepper to taste. Ladle into bowls and serve hot with your favorite toppings.

For a thicker chili, mash about half of the cannellini beans before adding them to the pot.
If you don't have fresh corn, you can substitute 1 cup of frozen corn kernels.
Spice it up by adding a pinch of cayenne pepper or a diced jalapeño pepper along with the onion and garlic.
To make it in a slow cooker, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Elinor Moore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 1.3K Ratings)
Total Reviews: (4)
  • Ruthie Botsford

    I added a can of black beans for extra flavor and texture. It was a hit!

  • Donnie Pollich

    The flavor combination of tomatillos, coriander, and cumin is fantastic! I'll definitely be making this again.

  • Adrian Gottlieb

    My family loved this chili! It's the perfect comfort food for a chilly evening.

  • Ruby Franey

    This chili is so easy to make and tastes amazing! I love that it uses leftover chicken.

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