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White Chicken Chili

White Chicken Chili

Course: DinnerDifficulty: Easy
Servings

4

servings

A delicious creamy chicken chili made chock full of veggies and flavor!

Ingredients

  • 1 yellow onion; diced

  • 1 yellow bell pepper; diced

  • 1 jalapeño (use 1/2 if sensitive to spice or eliminate); diced

  • 3 cloves garlic; minced

  • 2 15oz cans cannellini beans (divided)

  • 1 Tbsp cooking oil

  • 1 tsp corriander

  • 1 tsp cumin

  • 1 tsp chili powder

  • Salt & pepper to taste

  • 4 cups chicken broth

  • 3 cups shredded chicken

  • 15oz can corn

  • 7oz can diced green chilies

  • 2 Tbsp chopped cilantro

Directions

  • To a blender add in 1 cup cannellini beans and 1 cup chicken broth; blend and set aside
  • Over to our soup pot drizzle in olive oil and cook the peppers and onions with a pinch of salt and pepper for 5-7 minutes or until soft. Stir in the garlic and cook another 30 seconds
  • Stir in the corriander, cumin, chilli powder, and a bit of salt and pepper. Toast the seasonings until well combined with all the veggies so the spices can bloom
  • Gradually add the chicken broth, stir and bring to a boil then simmer
  • Stir in the chicken, remaining cannellini beans, corn, green chilies, and chopped cilantro. Simmer for 10 minutes
  • Top with your favorite chili toppings and enjoy!

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Valeene Marie

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