White Bean and Chicken Chili is a fast alternative to traditional chilis – and is lower in calories and fat, too!
Traditional chili dishes can often take several hours to make. This lighter version takes no time at all and uses chicken and white beans instead of ground beef and kidney beans.
For our White Bean and Chicken Chili, simply sauté chicken in a few tablespoons of oil, add all remaining ingredients and simmer for 30 minutes. That’s it! And, as someone who doesn’t love chopping, I love the fact that you only need to chop three ingredients – the chicken, onion and cilantro. So easy, yet so impressive, and full of flavor.
Warmed flour tortillas make a nice accompaniment.
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3 pounds boneless, skinless chicken thighs (can also use boneless, skinless breasts)
1 1/2 teaspoons ground white pepper
1 teaspoon garlic powder
3 tablespoons vegetable or olive oil
1 small onion, chopped
2 cans (15-ounce) Great Northern beans (can also use cannellini beans)
28 ounces chicken broth or stock
9 ounces chopped green chilies
1 can (10.75-ounce) cream of chicken soup, preferably organic
3 tablespoons jalapeno pepper juice (from a jar of pickled jalapeno peppers)
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 cup sour cream
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup chopped fresh cilantro
Slices of pickled jalapeno peppers (optional)
- Cut chicken into small pieces and season with white pepper and garlic powder.
- Heat oil in a stockpot over medium heat. Add chicken and sauté for three minutes. Add remaining chili ingredients through the salt and bring to a boil. Reduce heat and simmer for 30 minutes.
- To serve, ladle chili into bowls and garnish with sour cream, cheese, cilantro and a slice of jalapeno pepper (if desired).
Make ahead: Chili can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat.
- Category: Soups, Poultry, easy main dishes