It always seems like there is not enough time in the day. Especially during the week when we all get a little busier than we wish we were. So this week I decided to do some prep ahead of time and make this chili to have on hand and make coming home after work a little easier. And let me tell you it worked out wonderfully!
If you have some extra time on the weekend, whipping up a pot of soup or this chili can be incredibly helpful to have ready for the week. This recipe in particular is super easy to make and keeps well for whenever you’re ready to eat it.
I really love this recipe and it makes for a great winter or summer chili. While I was making it I was contemplating whether or not a should call it a chili or a soup. Really there is not ground meat or tomatoes like a typical chili recipe so I didn’t want to call it something it wasn’t. Ultimately I decided on calling it a chili after I dressed it up with the extras (sour cream, avocado, tortilla chips, and cheese) and felt like that’s what really made it a chili over a soup.
Whatever the name is, this recipe is a super delicious and made my life a whole lot less stressful when it was ready to go this week.
White Chicken Chili
Ingredients
- 2 tablespoons vegetable oil
- 1 white onion, diced
- 1 orange bell pepper, diced
- ½ jalapeño pepper, minced (seeds removed)
- 1 4oz can diced green chilies
- 3 cloves garlic, minced
- 4 cups (32 ounces) low sodium chicken broth
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 cups shredded, cooked chicken
- 1 15oz can cannellini beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- juice of 1 lime
- shredded cheese, tortilla chips, diced avocado, and sour cream (all optional for serving)
Instructions
- Heat vegetable oil in a large stockpot over medium heat.
- Add onion, bell pepper, and jalapeño to pot and sauté for 5-7 minutes, until vegetables begin to soften and onions are translucent. Stir intermittently.
- Add the chilies and garlic, sauté for additional 1-2 minutes.
- Add chicken broth and bring to a boil, reduce to simmer. Stir in cumin, oregano, salt, pepper, and cayenne pepper. Let simmer for 15 minutes.
- Stir in cannellini beans and shredded chicken. Simmer for additional 5-10 minutes.
- Stir in cilantro and lime juice.
- Serve chili with desired toppings.
I made it tonight- great meal! I had the extras too- cheese, avocado,sour cream and of course chips!
Great to hear!