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White Bean Chili

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 8 skinned and boned chicken breast halves, cut into bite-size pieces
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1 (14 1/2-ounce) can chicken broth
  • 1 (16-ounce) package frozen shoepeg white corn
  • 2 (4.5-ounce) cans chopped green chiles
  • 3 tablespoons lime juice
  • Garnish: fresh cilantro sprigs

Details

Adapted from southernliving.com

Preparation

Step 1

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Southern Living 2002

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