Description
Discover how to make a delicious White Bean Chicken Chili that is hearty, flavorful, and perfect for cozy nights in. Get the full recipe here!
Ingredients
- – 2 tablespoons olive oil (30 ml)
- – 1 white or yellow onion, finely diced
- – 1 tablespoon minced garlic (15 ml)
- – 8 ounces diced green chilis from a can (225 g)
- – 1 1/2 teaspoons (8 ml) cumin
- – 3/4 teaspoon (4 ml) dried oregano
- – 1/2 teaspoon (3 ml) paprika
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) black pepper
- – 2-2 1/2 cups low sodium chicken broth (475-590 ml)
- – 2 15 ounce (425 g) cans great northern beans, drained and rinsed
- – 1 cup corn (150 g)
- – 1/4 cup plain greek yogurt or sour cream (60 ml)
- – 2 1/2 cups (600 ml) shredded cooked beef
- – 1 tablespoon lime juice (15 ml)
- – cilantro, avocado & tortilla chips for topping
Instructions
- In a large pot or Dutch oven, warm the olive oil on medium heat.
- Add the chopped onion and cook for about 7-8 minutes, stirring from time to time.
- Incorporate the garlic and green chilis, continuing to sauté for an additional 2-3 minutes.
- Stir in the spices along with the salt and black pepper.
- Introduce all the remaining ingredients except the beef, starting with 2 cups of broth, adding more if you want a thinner consistency.
- Allow to simmer briefly to meld the flavors, then remove 1 to 1 1/2 cups and puree until smooth.
- Return the blended mixture to the pot and mix in the beef.
- Let it cook gently on low heat for 10-15 minutes. If needed, add another 1/2 cup of broth for a lighter texture.
- Mix in the lime juice. Garnish with fresh cilantro and tortilla chips, then enjoy!
Notes
- For a meatless option, swap the shredded beef with extra beans or tofu for a protein-rich alternative.
- Enhance the flavor by using fire-roasted green chilis instead of regular diced chilis.
- To achieve a smoother consistency, blend in additional greek yogurt or sour cream before serving.
