White Bean Chicken Chili

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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During Fall and Winter, one of my favorite meals is a warm bowl of chili. This white bean chicken chili dish is so comforting on a cold day! I like to top it with sour cream and add a side of corn bread. This is a great make-ahead dish for your busy weekdays. Lime and cilantro also make great toppings for this chicken chili.

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White Bean Chicken Chili

Ingredients

  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 can Bush’s Best White Chili Beans
  • 2 cloves garlic, chopped
  • ½ cup corn
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • Pinch cayenne pepper
  • Cilantro, cheese and sour cream for topping

Instructions

  1. Heat the olive oil over medium heat, then add the onion and garlic and cook for 7 minutes, stirring occasionally.
  2. Add the spices and stir.
  3. Blend ⅓ of the beans in a Magic Bullet cup, and add this and the ⅔ whole beans to the chili.
  4. Add the corn, chicken, broth and bring to a boil.
  5. Serve hot, topped with fresh cilantro, cheese and sour cream.

Makes 4 cups

 

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