White Bean and Chicken Chili is a fast alternative to traditional chilis – and is lower in calories and fat, too!
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.