White Bean Chicken Chili

15 Feb

Chilly weather calls for chili! Sorry, couldn’t resist…

Time: 15 min prep, 45 min cook            Serves: 6


  • Chili

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 1/2 cups chicken stock* (see note)
  • 2 tbsp cilantro, roughly chopped
  • juice from one lime (at least 2 tbsp)
  • 1 tsp cumin (ground)
  • 1 tsp oregano (Mexican)
  • 1 tsp chili powder (more or less to taste)
  • 1 tsp seasoned salt (I used Lawry’s)
  • 1/4 tsp Sriracha (or hot sauce of your choice)
  • 2 15 oz cans great northern beans, drained
  • 1 15 oz can garbanzo beans, drained
  • 2 4 oz cans green chilies (mild)
  • 2 cooked chicken breasts shredded or cubed* (see note)
  • *Note: I cooked my chicken breast in my slow cooker with 1 cup of chicken stock on high for about 2 hours. Then I added the stock to another 1 1/2 cups to reach the total needed.
  • Cilantro Cream

  • 4 oz sour cream
  • 1 tbsp lime juice
  • 2 tbsp cilantro, roughly chopped

How to make it

  • Heat olive oil in large stock pot over medium heat. Add onion and cook for about 5 minutes, stirring occasionally, until translucent. Add garlic and cook, stirring occasionally, for about 2 minutes. Slowly add chicken stock and following ingredients and turn heat up to high until boiling. Stir well, cover, and turn down to simmer. Simmer for about 45 minutes. To serve, top with a dollop of Cilantro Cream and shredded cheese of your choice. Enjoy!
  • You may also make this in your crock pot by putting all chili ingredients into crock, cover and cook 8-12 hours on low or 5-6 hours on high.

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