Spicy White Bean Chicken Chili
Hearty, simple and affordable to make this white bean chicken chili is the perfect make ahead simple dinner.
Servings 8 people
Calories 238kcal
Ingredients
- 2 tablespoons avocado oil
- 3/4 cup yellow onion diced in to 1/4" pieces
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups chicken broth use a good quality or make your own
- 18 ounces hot salsa verde we tested with Mrs. Renfro's hot green salsa
- 16 ounces fire roasted diced tomatoes
- 7 ounces green chiles
- 3/4 cup frozen corn kernels
- 2 cups cooked chicken diced or shredded
- 15 ounces white beans rinsed
- cheddar cheese, sour cream or diced tomatoes for garnish optional
Instructions
- Heat a heavy bottomed 5 quart or larger pot over medium high heat for 2 to 3 minutes. Add the avocado oil, garlic and onion, and half the salt.
- Sautee until the vegetables soften--about 5 to 6 minutes. Then add the oregano and cumin and cook one minute more.
- Add the chicken broth, salsa verde, fire roasted tomatoes and green chiles. Stir well and simmer 5 minutes more.
- Taste the chili and add the last half of the salt if necessary, or season to taste.
- Add the corn, chicken and white beans and simmer covered on low for 15 minutes.
- Serve warm with cheddar cheese, sour cream and diced tomatoes if desired.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 1020mg | Potassium: 613mg | Fiber: 5g | Sugar: 8g | Vitamin A: 678IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg