Easy White Bean Chicken Chili
Easy White Bean Chicken Chili is perfect for busy weeknights when you're craving a warm, comforting bowl with chili spices, but wish to take a break from the slow cooker beef con carne style. Cooked exclusively on the stove top, this tasty chili recipe uses leftover or rotisserie chicken, along with white beans and chicken broth for a lighter change of pace.
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Ingredients
- 1 quart low sodium chicken broth
- 2 (15 oz.) cans white cannellini beans, drained and rinsed can use Great Northern beans instead
- 4 tablespoons chili powder feel free to dial this amount back if you're not craving spicy
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon cayenne pepper feel free to omit, as it does add a little bit of extra heat
- 2-3 cups precooked chicken, shredded can use leftover or Rotisserie chicken
- light sour cream swirl a dollop into each individual bowl before serving
- shredded Monterey Jack cheese sprinkle some on top of each individual bowl before serving
- Suggested toppings include: green onions, additional sour cream and shredded Monterey Jack cheese, sliced avocado, tortilla chips and oyster crackers
Instructions
- Start making Easy White Bean Chicken Chili by pouring the chicken broth into a 5-6 quart pot or Dutch oven. Then add the two cans of white beans and all the seasonings.
- Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 hour. Stir occasionally.
- While the chili simmers, prep the precooked chicken. I often slice larger pieces down to a manageable size with a serrated knife on the cutting board. Then, to create shredded chicken, I use my fingers to pull apart the pieces (or use a fork as you would with a rotisserie chicken).
- After the broth simmers for one hour, add the precooked, shredded chicken. Stir to incorporate.
- Cover the pot again and bring to a boil; then gently simmer for an additional hour, stirring occasionally.
- To serve, ladle chili into serving bowls, then swirl in some sour cream and shredded Monterey Jack cheese for an added tangy, creaminess to the broth.
- Top with your favorite chili toppings.
- For leftovers, cool completely, then store in an airtight container and refrigerate. Enjoy within 1 day; otherwise freeze. You may choose to freeze individual servings in freezer bags, or store the entire leftover in one freezer safe container.
- When reheating leftovers, stir occasionally until evenly heated over low to medium heat on the stove. (You can also reheat it in the microwave.)
Notes
Monterey Jack cheese, cheddar cheese or Colby Jack cheese are excellent with this chili.
Make a few batches and freeze! This chili keeps for up to 3 months in the freezer. Store in large portions for additional family meals or in freezer sandwich bags for individual servings!
I always use low sodium chicken broth for this recipe. It's flavorful enough without needing the full sodium broth.
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