Chicken and White Bean Chili
Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold winter nights, when watching the game with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.
- Yield:
4 Servings
- Cuisine:
American
- Course:
Soup
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 2 medium onions, chopped
- 6 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 (4.25-ounce) can diced green chilies, drained
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground chipotle pepper
- 1 (15-ounce) can low sodium cannellini beans, drained and rinsed
- 1 cup low sodium chicken broth
- 3 tablespoons chopped cilantro
- sour cream, shredded cheddar cheese, sliced avocado
Directions
- Heat the oil in a 5-quart saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper.
- Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes.
- Stir in the onions, garlic, bell pepper and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute.
- Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer15 minutes.
- Remove from the heat and stir in remaining 1/4 teaspoon salt and the cilantro.
- Garnish each bowl with sour cream, cheese, and avocado.