We use the breast meat from a store-bought rotisserie chicken and cannellini beans in this delicious white bean chicken chili recipe. A perfect chili for a chilly day… the flavors are fabulous with just a hint of heat. We like adding a corn tortilla for thickening the dish, but it’s optional. Regular sour cream can be substituted for Crema Mexicana if that’s what you have on hand.
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Prep Time | 20 minutes |
Cook Time | 35 minutes |
Servings |
people |
- 2 14.5 ounce cannellini beans in cans
- 1 tablespoon extra-virgin olive oil
- 1 large brown onion diced
- 1 green bell pepper diced
- 1 anaheim pepper diced
- 2 jalapeno peppers minced
- 6 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon celery seed
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 corn tortilla tear into small pieces (optional)
- 32 ounces low sodium chicken stock
- 1 cooked rotisserie chicken breast meat only, skin removed
- 1/4 cup fresh cilantro leaves chopped
- 2 limes juiced
- 1 lime cut in wedges for garnish
- tortilla strips or broken tortilla chips for garnish
- Crema Mexicana for garnish
Ingredients
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- Shred the chicken breast into small pieces and set aside.
- Drain and rinse cannellini beans in a large mesh strainer.
- In a dutch oven or large stock pot, heat 1 tablespoon olive oil over medium-high heat.
- Add onion, green bell pepper, anaheim pepper, jalapeño pepper and sauté for about 5 minutes until softened.
- Make room in the bottom of the dutch oven for garlic. Add garlic and sauté for about 30 seconds until fragrant. Stir to combine with other vegetables.
- Add chili powder, cumin, celery seed, salt and pepper. Sauté for an additional minute.
- Add chicken stock and lime juice. Stir to combine.
- Add torn corn tortilla to stock. Bring to a gentle boil and reduce to a simmer.
- Add the cannellini beans. Cover dutch oven with a lid and simmer for 20 minutes.
- Add shredded chicken breast and cilantro. Stir to combine. Simmer for about 5 minutes until chicken is warmed through. Taste and adjust seasoning if needed.
- Serve immediately in individual bowls topped with a dollop of Crema Mexicana, tortilla pieces and lime wedges on the side.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.