The holidays are over and routine is back in full swing! It’s time to make nightly suppers a little less stressful, and a little more healthy!
Try a delicious white bean and chicken chili dish to warm yourself up over the winter months! The best news is that most of these ingredients are available at Manna’s pantry!
- 2 (14.5-ounce) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 tablespoon oil
- 1 large yellow onion, diced small
- 1 (8-ounce) can mild green chili’s
- 1 tablespoon cumin
- 1 generous teaspoon chili seasoning
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1/2 teaspoon salt (more if needed)
- 4 cups cooked chicken, chopped or shredded (leftovers or rotisserie)
- 1 (14.5 ounce) canned corn, drained
- 1/4 cup fresh chopped cilantro
- 1 tablespoon fresh lime juice, plus more to taste
- Using a stick blender, puree about 1 cup of beans with 1 cup of chicken broth and set aside.
- Pour oil into a large pot or Dutch oven and heat over medium-high. Add the onion and sauté until soft, about 4 minutes. Add the garlic and sauté for another minute. Add the spices and continue to cook, stirring frequently for a minute so spices can toast. Add canned chilis and stir for 1 minute. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the chicken, whole beans, corn, cilantro and lime juice; bring to a simmer and cook for about 20 minutes. Taste and adjust salt and lime juice, if necessary. (The broth will look soupy — that’s fine, it will thicken up as it sits). Serve in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges.
- Helpful tips!
- If prepared in a crockpot, combine all ingredients except for the cilantro. Add about 1/2-hour before serving.
- The chili thickens as it sits. If you make it ahead of time, you may need to add more broth to thin it out. Depends on how thick you like your chili!