Description
Discover the ultimate White Bean Chicken Chili recipe! Learn how to make this delicious and hearty dish that’s perfect for any occasion. Click here now!
Ingredients
- – 2 tablespoons (30 ml) olive oil
- – 1 white or yellow onion, finely diced
- – 1 tablespoon (15 ml) minced garlic
- – 8 ounces (225 g) diced green chilis from a can
- – 1 ½ teaspoons (7.5 ml) cumin
- – ¾ teaspoon (4 ml) dried oregano
- – ½ teaspoon (2.5 ml) paprika
- – 1 teaspoon (5 ml) salt
- – ½ teaspoon (2.5 ml) black pepper
- – 2-2 ½ cups (475-590 ml) low sodium chicken broth
- – 2 15 ounce cans (850 g total) great northern beans, drained and rinsed
- – 1 cup (240 ml) corn
- – ¼ cup (60 ml) plain greek yogurt or sour cream
- – 2 ½ cups (360 g) shredded cooked beef
- – 1 tablespoon (15 ml) lime juice
- – cilantro, avocado & tortilla chips for topping
Instructions
- In a large cooking vessel, warm the olive oil over a medium flame.
- Introduce the diced onion and cook for approximately 7-8 minutes, stirring occasionally.
- Add the garlic and green chilis, cooking for an additional 2-3 minutes.
- Incorporate the spices, along with salt and pepper.
- Pour in all remaining ingredients except for the beef, beginning with 2 cups of broth and adding more if a thinner consistency is desired.
- Allow the mixture to simmer briefly for the flavors to meld, then remove 1 to 1 1/2 cups and blend until smooth.
- Return the blended mixture to the pot and mix in the beef.
- Let it simmer for 10-15 minutes on a low flame. If a thinner texture is preferred, add another 1/2 cup of broth.
- Mix in the lime juice. Serve garnished with fresh cilantro and tortilla chips, and enjoy!
Notes
- For a vegetarian option, substitute shredded beef with additional beans or tofu for a protein-packed alternative.
- Stir in plain Greek yogurt or sour cream just before serving to add a creamy texture and a rich, tangy finish.
- Adjust the heat level by adding more or less green chilis to suit your preference for spiciness.
