This White Bean Chicken Chili is a spicy white green chile and jalapeño chili that will heat you up on a cold day! Make it ahead of time to intensify the flavor.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed, minced
- 2 (4 oz each) can chopped green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (14.5 oz) can chicken broth
- 3 cans (15.5 oz each) cans white beans, undrained (I used cannellini beans)
- 6 oz salsa verde
- 3 cups chopped, cooked chicken
- 1 cup shredded Colby-Jack cheese
- desired toppings, such as sour cream, jalapeños, fresh pico de gallo, cilantro, avocado
Heat the oil in a large soup pot or Dutch oven. Add the onion and cook until it starts to soften, about 5 minutes. Stir in the garlic and jalapeño and cook for another minute or two. Stir in the green chiles, cumin, oregano and cayenne pepper. Stir to mix and let it cook for about a minute.
Take the chicken broth and one can of the beans and puree in a blender or food processor until smooth. Add to the pot, along with the remaining 2 cans of beans and the salsa verde. Stir in the chicken. Simmer for 15 minutes, stirring occasionally.
Remove the chili from the heat and stir in the cheese. Serve topped with your desired toppings.
This chili is best made the day before and then reheated before serving. In fact, it gets better the longer it sits!
Adapted from allrecipes.com
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutritional information does not include the extra toppings.
- Calories: 539
- Sugar: 2 g
- Sodium: 523 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 15 g
- Protein: 53 g
- Cholesterol: 23 mg
Keywords: chicken chili