Name: White Chili with Chicken and Beans
Total time: 50 min
Cuisine: soup
Ingredients: 1 tablespoon extra virgin olive oil; 1 1/2 cups diced onion (about 1 medium); 2 diced Anaheim green chiles (or 1 large poblano pepper); 3 garlic cloves, smashed with the wide side of a chef’s knife; 3/4 teaspoon salt, divided; Freshly ground black pepper; 1 1/2 pounds trimmed boneless, skinless chicken thighs, cut into bite-sized pieces; 1 3/4 cups chicken bone broth (boxed or homemade); 1 teaspoon ground cumin; 1/2 teaspoon oregano; 3 (15-ounce) cans great northern beans, drained and rinsed; 1 lime, zest finely grated, half of the fruit juiced, the other half cut into wedges; 1 1/2 avocados, peeled and diced

Description

After the first bite of this White Chili with Chicken and Beans, my husband immediately asked “can this be on the weekly rotation?” Comforting, flavorful, and simple to make. White Chili with Chicken and Beans will become a favorite in your family’s weekly rotation too!

Ingredients

Scale

1 tablespoon extra virgin olive oil

1 1/2 cups diced onion (about 1 medium)

2 diced Anaheim green chiles (or 1 large poblano pepper)

3 garlic cloves, smashed with the wide side of a chef’s knife

3/4 teaspoon salt, divided

Freshly ground black pepper

1 1/2 pounds trimmed boneless, skinless chicken thighs, cut into bite-sized pieces

1 3/4 cups chicken bone broth (boxed or homemade)

1 teaspoon ground cumin

1/2 teaspoon oregano

3 (15-ounce) cans great northern beans, drained and rinsed

1 lime, zest finely grated, half of the fruit juiced, the other half cut into wedges

1 1/2 avocados, peeled and diced

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Instructions

Heat a soup pot on medium heat and add the oil. When the oil is shimmering, add the onion, chiles, garlic, 1/4 teaspoon salt and pepper. Cook gently until tender, about 8 minutes, reducing heat to medium low as needed.

Add the chicken, broth, cumin, and oregano, turning the heat back up to medium to speed cooking.

Using a fork, mash 1 can of beans in a bowl until mostly smooth. Add the mashed beans and whole beans, lime zest, and 1/2 teaspoon salt to the pot. Gently simmer the chili to combine the flavors, about 10 minutes.

Stir in the lime juice.

Garnish each serving with one-quarter diced avocado and serve with lime wedges.

Notes

This chili can be easily cooked in the slow cooker. Put all ingredients, except the lime juice and avocado, in a slow cooker and cook on low for 6 hours. Just before serving, add the lime juice and stir. Serve with avocado.

You can make a double batch and freeze half or enjoy for up to five days when stored in the fridge.

Sub in ground chicken or turkey so you don’t need to spend time cooking the meat.

Category: dinner
Method: stove top
Cuisine: soup

Nutrition

Serving Size: 1 rounded cup with 1/4 of an avocado
Calories: 430
Fat: 16 g
Saturated Fat: 3 g
Carbohydrates: 52 g
Fiber: 13 g
Protein: 37 g
Cholesterol: 68 mg