I have never tried a chicken chili that I liked.
Usually the texture/blandness turns me off.
This recipe on the other hand is a winner.
Winner winner chicken soup dinner. And to top it off it’s dairy free and gluten free.
It is definitely worthy of a Christmas or New Year’s get together.
Although I can’t take credit for the whole recipe, I changed it enough that I can call it pretty original to me.
White Bean Chili with Chicken (with no canned soups or mixes) printer-friendly version → White Bean Chili
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. cumin
- 2-3 chicken breasts, cooked and diced
- 2 cans white beans (drained, and rinsed)
- 1 tube of frozen creamed corn (2 cans of creamed corns also works)
- 1 package frozen corn
- 1 can chopped mild green chiles
- 4-5 cups chicken stock
- 1 tbsp. dried oregano
- 2 tbsp. chili powder
- 1 can petite diced tomatoes, drained
- 4-6 tbsp. salsa verde
Sour cream, cilantro, shredded cheese, tortillas chips
Directions: Cook onion, garlic, cumin in hot oil in a Dutch oven, uncovered over medium heat. Reduce heat to low, add remaining ingredients. Mix well. Cover and let the flavors combine over low heat for at least 30 minutes, or up to an hour.