Bean White Chicken Chili

October 22, 2024

45

medium

8

  • Cook the Beans:
    • Prepare the beans according to package directions. Set aside once cooked.
  • Prepare the Broth:
    • In a large pot, pour in the broth and bring to a boil over medium-high heat.
  • Cook the Chicken:
    • Add the chicken to the boiling broth. Cook until the chicken is fully cooked through, about 10-15 minutes.
  • Shred the Chicken:
    • Once cooked, remove the chicken from the pot and shred it using two forks. Set aside.
  • Thicken the Broth:
    • In a small bowl, mix together the cornstarch and water until smooth.
    • Stir this mixture into the broth and boil for an additional 1 minute until slightly thickened.
  • Combine Ingredients:
    • Return the shredded chicken to the pot. Add the corn, bell pepper, onion, garlic, chiles, tomato, and lime juice.
  • Season:
    • Add the spices: cumin, chili powder, oregano, coriander, crushed red pepper, and black pepper. Stir well to combine.
  • Add Beans:
    • Stir in the cooked beans and mix until everything is well incorporated.
  • Simmer:
    • Season with salt to taste. Let the chili simmer on low heat, covered, until ready to serve, allowing the flavors to meld (about 20-30 minutes).
  • Serve:
    • Ladle the chili into bowls and garnish with fresh cilantro before serving. Enjoy!
Reviews

Ingredients:

Adjust Servings
1pound beans dry, assorted, cooked
5cups chicken broth
3 chicken breasts
3tablespoons cornstarch
3tablespoons water cold
1cup corn
1 bell pepper chopped
0.5 onion chopped
2cloves garlic minced
1can chiles diced, green
1 tomato chopped
0.5 lime
1tablespoon cumin
1tablespoon chili powder
1teaspoon oregano
0.25teaspoon bell pepper red, crushed
0.25teaspoon pepper
1 bunch cilantro chopped
8servings salt to taste
1teaspoon corriander
1teaspoon corriander

Directions

1.
Cook the Beans
Prepare the beans according to package directions. Set aside once cooked.
Mark as complete
2.
Prepare the Broth
In a large pot, pour in the broth and bring to a boil over medium-high heat.
Mark as complete
3.
Cook the Chicken
Add the chicken to the boiling broth. Cook until the chicken is fully cooked through, about 10-15 minutes.
Mark as complete
4.
Shred the Chicken
Once cooked, remove the chicken from the pot and shred it using two forks. Set aside.
Mark as complete
5.
Thicken the Broth
1. In a small bowl, mix together the cornstarch and water until smooth. | 2. Stir this mixture into the broth and boil for an additional 1 minute until slightly thickened.
Mark as complete
6.
Combine Ingredients
Return the shredded chicken to the pot. Add the corn, bell pepper, onion, garlic, chiles, tomato, and lime juice.
Mark as complete
7.
Season
Add the spices: cumin, chili powder, oregano, coriander, crushed red pepper, and black pepper. Stir well to combine.
Mark as complete
8.
Add Beans
Stir in the cooked beans and mix until everything is well incorporated.
Mark as complete
9.
Simmer
Season with salt to taste. Let the chili simmer on low heat, covered, until ready to serve, allowing the flavors to meld (about 20-30 minutes).
Mark as complete
10.
Serve
Ladle the chili into bowls and garnish with fresh cilantro before serving. Enjoy!
Mark as complete
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