Quick and simple, this white bean chicken chili has a pleasantly refreshing flavor. Perfect for any night of the week, it can be ready for dinner in under one hour. This chili is one of my new weeknight favorites.
If you don’t have any chicken breast cooked ready to go, pick up an organic rotisserie chicken on your way home or simply poach a few chicken breasts to toss into the chili.
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Passive Time | 40 minutes |
| Servings |
servings
|
Ingredients
- 2 tbsp Organic olive oil
- 2 Organic yellow onion diced (about 2 1/2 cups)
- 4 cups Organic chicken stock
- 4 15 oz cans Organic northern beans
- 1 1/2 tbsp Organic cumin ground
- 3 1/2 tsp Organic coriander ground
- 2 tbsp Organic garlic minced
- 2 Organic jalapeños seeds and membranes removed, diced
- 2 Organic habaneros seeds and membranes removed, diced
- 3 cups Organic chicken breast, cooked and shredded
- 1 Organic lime
Ingredients
|
Rate this recipe!
|
Instructions
- Place the olive oil in a dutch oven and heat on medium heat.
- Add onions and garlic to the oil, stir, cook for about 10 minutes until the onions are translucent.
- Add the shredded chicken, beans and broth and stir together well.
- Mix in the jalapeño, habanero peppers and spices and mix all the ingredients together.
- Wash the lime really well and cut in half, add the juice from the lime and then place both halves in the chili and stir.
- Cook on low-medium heat for an hour, stirring occasionally.
- Serve immediately and garnish with chopped fresh cilantro.
Recipe Notes
Base the amount of heat you add to the chili on your personal tastes. The amount of spice called for in this recipe, makes a mild chili. There is an abundance of flavors, but the spiciness is minimal. Add more or less depending on how spicy you like your chili.
This White Bean Chicken Chili is organic, gluten free and dairy free.
Share this Recipe
 |
|
|
|
