Easy White Bean Chicken Chili
A family favorite! This simple, quick cooking chili is adapted from a popular New York Times Cooking recipe and excellent for weeknight cooking. It uses mostly pantry ingredients and an easy to grab rotisserie chicken or quick cooking bone-in chicken breasts. Perfect for any toppings you have on hand or simply a squeeze of lime and a few chips.
Servings: 5 servings
Calories: 398kcal
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 large fresh jalapeno pepper, seeded, membrane removed, finely chopped
- 4 cloves garlic, minced
- 1 tsp oregano
- 1½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp ground coriander
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 cups chicken stock
- 2 15-oz cans cannellini beans
- ½ cup jarred salsa verde
- 2½ cups cooked and shredded chicken
- Optional toppings: sour cream, shredded cheese, cilantro, green onion, lime juice, tortilla chips
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and jalapeno and cook until the onions are tender, stirring often.
- Add the garlic, all the spices and salt and pepper and cook for 1 minute.
- Add the chicken stock, cannellini beans and salsa verde and bring to a boil. Lower the heat and simmer for about 20, allowing the flavors to meld.
- Using a wooden spoon, smash some of the beans to create a creaminess to the soup. Add the chicken and let cook for a few more minutes, or until the chicken is heated through and the soup has a nice thick consistency.
- Check for seasoning and serve with desired toppings.
Nutrition
Calories: 398kcal | Carbohydrates: 39g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1301mg | Potassium: 493mg | Fiber: 9g | Sugar: 6g | Vitamin A: 282IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg