Description
A comforting and hearty chicken chili made with white beans, corn, and spices.
Ingredients
Scale
- 3 tbsp avocado oil
- 1 onion (diced)
- 1 bell pepper (diced)
- 2 tbsp garlic paste
- 1 tbsp chili powder
- 2 tsp cumin
- 1 can (7 oz) green chilis (do not drain)
- 2 tsp cinnamon
- 3 tsp salt
- 2 tsp black pepper (or use 1 tsp white pepper)
- 3 cups chicken broth
- 1 lb chicken breast
- 1 ½ cups corn (frozen or fresh)
- 14 oz white beans (drained and rinsed)
- 1 cup heavy cream (or half and half)
- 2 limes (juiced)
- fresh cilantro
- avocado slices
- tortilla strips
- jalapeño slices
- lime wedges
Instructions
- Saute onion and pepper. In a large pot or dutch oven add oil and turn stove to medium high heat. Once oil is hot, add onion, garlic, and bell pepper. Stir and saute for 3-4 minutes until soft.
- Add seasonings. Stir in chili powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute then stir in green chiles.
- Add broth and chicken. Add chicken broth, scraping the bottom of the pot to combine, and bring to a low boil. Once boiling, add chicken breasts then reduce to simmer. Cover and cook for 20-25 minutes until chicken is cooked through.
- Shred chicken. When chicken is done, remove from pot and shred with forks. Set aside.
- Add beans, corn and heavy cream. Stir to combine. Bring to a simmer again, taste and add salt if needed.
- Add chicken and lime juice. Once simmering add back in your chicken and lime juice. Stir to combine.
- Add toppings and serve. Portion into bowls and add desired toppings.
Notes
- Adjust seasoning to taste.
- Vegetarians can substitute chicken with tofu or chickpeas for a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 960mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg