White Bean Chicken Chili
This White Bean Chicken Chili recipe starts with a flavorful white bean chili base- then we packed it with extra veggies to boost the nutrition. It's so hearty and flavorful that your family will be requesting it all year long!
Servings 8 servings
Calories 421kcal
Ingredients
- 1 pound chicken breast
- 1 medium onion
- 1 clove garlic 1 tablespoon minced
- 1 tablespoon olive oil
- 2 stalks celery
- 1 medium bell pepper, green
- 1/2 bunch kale optional
- 1 cup corn frozen
- 3 15 oz cans great northern beans
- 1 1/2 cups chicken broth, low-sodium
- 1 can diced green chilies
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 1/2 teaspoon black pepper, ground
- 1 teaspoon salt
- 1/2 cup milk
- 1 cup sour cream or Greek yogurt
Instructions
- Chop chicken, onion, and press garlic. Heat a a stock pot to medium, add 1 tablespoon of olive oil. Add chicken and cook until almost done. Add onion and garlic and saute until almost translucent, only about 3-4 minutes. Chop celery, green bell pepper, kale (stemmed) and add to pot.
- Add frozen corn, 2 cans of beans (rinsed and drained), chicken broth, green chilies, and all the seasonings. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
- While this is simmering, puree the last can of beans and add to the soup (it isn't necessary to rinse and drain the beans before pureeing). This adds a super yummy thickness to the chili.
- Remove from heat and add milk and sour cream. You can add the sour cream as dollups to individual bowls if you prefer. Enjoy!
