Thursday, December 29, 2011

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.
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
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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