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White Bean Chicken Chili

Jul 24, 2013 By April Leave a Comment

I had a few canned items in my pantry I was trying to utilize last week, and I came across this recipe on AllRecipes.com.  I didn’t have the canned tomatillos the recipe called for, and the grocery story didn’t have those.  I imagine you can get them at a Mexican specialty grocery store, but I didn’t feel like finding one.  So I went with a 16oz jar of salsa verde.  I was afraid the recipe would be too liquidy, but it turned out perfect!  It has just a little kick to it.  This recipe is definitely a keeper!

White Bean Chicken Chili

Here is the recipe I used.

White Bean Chicken Chili
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: April's Webpage
Recipe type: Soups
Serves: 8-10
Ingredients
  • 1 tbsp canola oil
  • 1¼ lb uncooked chicken breasts, cut into small diced cubes
  • 4 oz (1 small) chopped onion
  • 2 garlic cloves, minced (or 1 tsp jarred garlic)
  • 14.5oz can chicken broth
  • 16oz jar salsa verde (tomatillo salsa)
  • 14.5oz can petite diced tomatoes, drained
  • 2 4oz cans (8oz total) diced green chiles (not drained)
  • ½ tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • 1½ cups frozen corn kernels
  • 15.5oz can Great Northern beans, drained & rinsed
  • ½ tsp salt
  • ¼ tsp pepper
  • shredded cheddar cheese (optional)
  • sour cream (optional)
Instructions
  1. Heat oil and cook chicken until no longer pink. Add onions and garlic and cook until tender.
  2. Stir in the remaining ingredients. Bring to a boil and simmer for 10 minutes.
  3. If you want, you can garnish each bowl of soup with some shredded cheddar (or Monterrey Jack) cheese and a few dollops of sour cream.
3.2.2089

 

Filed Under: Recipes Tagged With: chicken

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