Simple White Bean Chicken Chili

Seriously, this took me only 10 minutes to prep. Chopping the onion and red bell pepper are 

the most time consuming parts. This is a great recipe to throw together at the last minute.

I made a few changes but this recipe originally was named one of the top ten recipes from the

Seattle Times in 1994.

Ingredients

1 finely chopped small onion

2 medium garlic cloves (minced)

1 medium red bell pepper, finely chopped

2-15 ounce cans of Northern white beans, DO NOT DRAIN

4 ounces diced green chiles

1 can of corn

1/2 teaspoon ground cumin

1 teaspoon chili powder

14 1/2 ounces chicken broth, low sodium

1 rotisserie chicken, peeled and torn into bite size pieces

2 tablespoons lime juice

2 tablespoons cilantro, chopped

Directions

Finely chop the white onion and red bell pepper.

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, red bell pepper and garlic and saute for 5 minutes.

Stir in the northern beans, corn, chiles, cumin, chili powder and chicken broth.

Bring to a boil and reduce heat to simmer for 10 minutes.

Stir in the chicken and simmer for 5 more minutes.

Finish with the lime juice and half of the chopped cilantro.

Garnish each bowl with cilantro. 

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