White Bean Chicken Chili
White Bean Chicken Chili is one of those recipes that comes together with pantry staples and a rotisserie chicken, but tastes like you spent all afternoon on it. It feels so nice to have a pot of chili simmering on the stove when the weather turns cool or anytime you want something warm and comforting. It's creamy, cozy, and just a little bit spicy—everything a good bowl of chili should be.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup white onion, chopped
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- 2 15 ounce cans Great Northern Beans
- 3-4 cups chicken broth
- 1 can diced green chilis
- 2 and ½ cups shredded cooked chicken, rotisserie works great
- 2 tablespoons cilantro, chopped plus more for garnish
- avocado, cheese and jalapeno for garnish
Instructions
- Heat a large Dutch oven or pot over medium high heat. Add the olive oil and onions and sauté until the onions are tender-about 5-7 minutes.
- Add the oregano, cumin, garlic powder and chili powder to the pot and cook in the onions for about 30-60 seconds, this quick step will bloom the spices which enhances the spices flavor rather than just adding to the broth.
- Next push the onion mixture to the side and add ½- 1 can of the beans to the pot (depending on how thick you like your chili). Take the back of your spoon to mash the beans. This will make the chili naturally thicker. You can also use a food processor to mash the beans but I like less dishes!
- Add the broth and green chilis and bring the liquid to a boil. Reduce heat and simmer for 5 more minutes to give the flavors time to develop. Add in the cooked chicken and cilantro and simmer until heated through.
- Serve with garnishes as desired.