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White Bean Chicken Chili

This White Bean Chicken Chili is a fantastic dish to prepare whenever you have leftover chicken and canned white beans on hand. Originating from a cherished friend, this recipe has quickly become a household favorite. It is best enjoyed with an array of toppings such as lime wedges, avocado, sour cream, shredded cheese, tortilla chips, or any of your preferred garnishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Course: Appetizer, Soup
Cuisine: American, chili
Ingredients Method

Ingredients
  

  • 1 pound diced cooked chicken
  • 2 ears fresh corn kernels removed from the cob
  • 1 15 ounce can white beans
  • 1 14.5 ounce can chicken broth
  • 1 18.75 ounce can tomatillos, drained and chopped
  • 1 16 ounce can diced tomatoes
  • 1 7 ounce can diced green chiles
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Salt and black pepper to taste

Method
 

  1. Begin by gathering all necessary ingredients.
  2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
  3. Pour in the chicken broth, then incorporate the chopped tomatillos, diced tomatoes, and green chiles. Stir to combine and season with oregano, coriander, and cumin. Allow the mixture to come to a boil, then reduce the heat and let it simmer for 10 minutes.
  4. After simmering, add the diced chicken, white beans, and corn. Continue to simmer for an additional 5 minutes. Season with salt and black pepper according to your taste.
  5. Serve the chili hot and enjoy!
  6. Cook’s Note
  7. For a variation, you may substitute additional diced tomatoes in place of the tomatillos. If you prefer a spicier chili, consider adding red chili flakes or salsa to enhance the heat. Additionally, if fresh corn is unavailable, you can easily use 1 cup of frozen corn kernels as a substitute.