White Bean Chicken Chili

Some days you need something warm to fill up your tummy. Whether it’s potato soup or stew or even this White Bean Chicken Chili, when cold weather hits, it’s time to break out the soup bowls!

Personally, I like soups and stews and chilis at any time of the year. Some would beg to differ though…one of those being my husband. He’s of the opinion that soup isn’t good when the weather is hot and/or if he’s not in the mood! He eats it anyway. Hunger usually outweighs choosiness.

We’ve actually had potato soup several times recently, but I had a craving for something with a little more spice. This White Bean Chicken Chili always hits the spot. And just an FYI, it actually freezes pretty well if you have any leftover. (We have a lot more leftovers now that our little nest is practically empty!)

Traditionally, chili has a tomato base, so it might be stretching it a bit to call this dish “chili.” It does have salsa verde in it, which is made of tomatillos. Guess what, not even the same thing as tomatoes! I repeat, tomatillos are NOT tiny green tomatoes. I learned that a few years ago and was super glad I found out before I tried to fry the things!!

Nevertheless, it has a great flavor and is easy to customize with extra spices or toppings!

 

White Bean Chicken Chili

 

3 lbs boneless, skinless chicken breasts (or tenders), browned

1 large onion, chopped

4 cloves garlic, minced

2 (4 oz) cans diced green chiles

3 cans (15 to 16 oz) white northern beans

1 cup water

4 cups chicken broth

1 (8 oz) can salsa verde

2 and 1/2 Tablespoons Cumin

1 Tablespoon hot Mexican chili powder

1 teaspoon pepper

1/2 teaspoon salt

 

Preparation: Cube the chicken. Heat a small amount of oil in skillet and brown chicken. Dice onion, mince garlic, and add to the pan. Cook for two to three minutes. Transfer chicken, onion, and garlic to a pot with broth and water. Add the diced green chiles and white northern beans. (Note: If the beans have quite a bit of liquid, drain that off before adding the beans.) Add the salsa verde, cumin, chili powder, salt, and pepper.

Once all ingredients have been added, stir and let simmer for at least twenty minutes.

Serve with sweet cornbread, sour cream, and shredded cheese. Other excellent topping choices are cilantro, avocado, green onion, hot sauce, pork rinds, and tortilla/corn chips. (There are probably more topping choices that would be great…those are just the ones I’ve experimented with!)

 

Tips

  • If you can’t find salsa verde in a can (I rarely do anymore), just pour roughly half of a 15 oz bottle in and then another little swig. (Or you could just measure 8 oz, but what’s the fun in that?!?)
  • Add more chili powder for a hotter spice level.
  • Broil or bake the chicken ahead of time and then chop it up when you make the soup. (Time saver!)

Hopefully, this White Bean Chicken Chili will warm you on a cold day. Or at least satisfy your craving for some soup!