From the Cook
From the Cook
From the Cook
From the Cook
1/5
White Bean Chicken Chili
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Instructions
1
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In a large pot over medium heat, heat oil. Add onion yellow bell pepper and jalapeño and cook, stirring, until softened about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.
2
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Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes.
3
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Transfer to a plate and shred chicken with 2 forks.
4
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Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth.
5
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Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more.
6
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Mix in the lime juice before serving.
7
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Ladle chili into bowls. Top with avocado, cilantro and tortilla chips.
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Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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