Subscribe

Don’t miss a post! Subscribe to receive new post updates via email:

Katie's Cucina

Chicken and White Bean Chili

 

 

 

 

 

 

 

 

This is an easy make-ahead meal that can be semi-prepped, kept in the fridge (for a day or two) or froze for later use (and thawed out the day before) to  make a scrumptious meal! This is another fabulous recipe from the Super Supper cookbook on page 84! I’ve altered this recipe a tad to make it packed with more vegetables than what it’s called for!

Print Recipe

Chicken and White Bean Chili

Yield: 4

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

  • 2 chicken breast cooked and diced OR leftover shredded rotisserie chicken.
  • 1 can of white beans (with juice)
  • 1 can diced tomatoes (with juice)
  • 1 small 4oz can of diced green chilies
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 2 carrots peeled and diced
  • 1 rib of celery, diced
  • 1 cup of frozen corn
  • 1 cup water
  • 2 tbsp each; chili powder, chicken base, cumin, and minced garlic
  • 1 tbsp EVOO
  • dollop of sour cream per bowl of chili and shredded cheese (optional)

Directions:

  1. Preheat the oven to 350 degrees and cook chicken breast until internal temperature reaches 165. If you already have chicken available you do not need to complete this step.
  2. Wash and dice all vegetables needed for recipe.
  3. In a container (if your making for another day) or a sauce pot if you are making to consume right away. Place 1 tbsp of EVOO in pan; add onion, garlic, celery, carrots, bell pepper and saute until tender.
  4. Then add the can of diced chiles, diced/shredded chicken, tomatoes, beans, chili powder, chicken base, cumin, frozen corn, and mix. Add one cup of water and stir again. Place lid on the pot and cook on medium heat until bubbling.
  5. Once the chili is done place in a bowl and top with sour cream & shredded cheese (optional).

 

This recipe can also be stretched into another meal by just adding additional chicken broth or water to make it into a soup! Remove the white beans in the second step and add 4 additional cups of water and you have an amazing Chicken tortilla soup! Top with crushed tortilla chips and shredded cheese!

   

Never Miss a Recipe!

Subscribe to receive new post updates and weekly newsletters directly in your inbox:

Send Me:

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/kjasiewicz21/webapps/katiescucina/wp-content/themes/katiescucina/single.php on line 74

Leave a Comment