White Bean Chicken Chili

Name: White Bean Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small yellow onion (or ½ large, ¼-inch diced); 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ¼ teaspoon cayenne pepper; 3 cloves garlic (minced (about 1 tablespoon)); 1 ½ pounds boneless skinless chicken breasts (trimmed of excess fat (2 to 3 breasts)); 2 15-ounce cans reduced sodium cannellini beans, or Great Northern beans (rinsed and drained); 2 4.5-ounce cans diced green chiles; 4 cups reduced sodium chicken broth; ¼ cup chopped fresh cilantro; ¼ cup freshly squeezed lime juice (about 2 limes); Diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips or crushed tortilla chips

Prep 10 min Cook 30 min Serves 6 Source

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion (or ½ large, ¼-inch diced)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
3 cloves garlic (minced (about 1 tablespoon))
1 ½ pounds boneless skinless chicken breasts (trimmed of excess fat (2 to 3 breasts))
2 15-ounce cans reduced sodium cannellini beans, or Great Northern beans (rinsed and drained)
2 4.5-ounce cans diced green chiles
4 cups reduced sodium chicken broth
¼ cup chopped fresh cilantro
¼ cup freshly squeezed lime juice (about 2 limes)
Diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips or crushed tortilla chips

Steps

1
In a Dutch oven or a similar large soup pot, heat the oil over medium heat. Add the onion and saute until it is beginning to soften, about 5 minutes.
2
Stir in the cumin, oregano, salt, and garlic. Let cook for 30 seconds, until the garlic is very fragrant.
3
Add the chicken, beans, green chiles, and broth. Bring to a boil over high heat, then reduce the heat so that the liquid maintains a gentle, steady simmer.
4
Continue simmering until the chicken registers 155 degrees F on an instant read thermometer, about 12 to 14 minutes; if the size of your pot is such that the chicken is not fully submerged, flip it over once halfway through. Carefully remove the chicken to a cutting board. Let rest 10 minutes. Dice or shred it into bite-sized pieces.
5
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return it back into the chili.) Continue simmering 5 minutes more to further thicken it.
6
Stir the chicken, cilantro, and lime juice. Simmer 5 minutes more to allow the flavors to marry. To serve, portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.