Name: White Bean Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9
Cuisine: US
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 (14.5 ounce) can chicken broth; 1 (18.75 ounce) can tomatillos, drained and roughly chopped; 1 (16 ounce) can diced tomatoes, undrained; 1 (7 ounce) can diced green chiles; 0.5 teaspoon dried oregano; 0.5 teaspoon ground coriander; 0.25 teaspoon ground cumin; 1 pound cooked chicken, diced or shredded; 1 (15 ounce) can cannellini beans, rinsed and drained; 2 ears fresh corn, kernels cut from the cob (about 1.5 cups); Salt and freshly ground black pepper, to taste; Optional toppings: Lime wedges, diced avocado, sour cream, shredded Monterey Jack cheese, tortilla chips, chopped cilantro

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.

DIRECTIONS

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01 Step

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

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)

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)

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)

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.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 1.3K Ratings)

Total Reviews: (4)

Ruthie Botsford
Dec 4, 2023
I added a can of black beans for extra flavor and texture. It was a hit!
Donnie Pollich
Dec 3, 2023
The flavor combination of tomatillos, coriander, and cumin is fantastic! I'll definitely be making this again.
Adrian Gottlieb
Aug 14, 2022
My family loved this chili! It's the perfect comfort food for a chilly evening.
Ruby Franey
Nov 11, 2021
This chili is so easy to make and tastes amazing! I love that it uses leftover chicken.

White Bean Chicken Chili

Ingridients

Nutrition

DIRECTIONS

Elinor Moore

Written by

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RECIPE REVIEWS

Ruthie Botsford

Donnie Pollich

Adrian Gottlieb

Ruby Franey

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