I know chili is usually a fall and winter food, but hear me out – white bean chicken chili is lighter, more brothy than a regular chili, and I for one can have soup/stew/chili any time of year.
Usually I make a turkey chili, but about 2 years ago I wanted to try white bean chicken chili and I found this recipe. I used this delicious recipe but modified it. The recipe is a slow cooker recipe and I modified it to cook on the stove. Keep reading to see how I changed it up.
For this recipe you’ll need:
- chicken breast or thighs (I use rotisserie chicken)
- green pepper
- chicken broth
- dried oregano
- chili powder
- white beans
- lime juice
As always, recipes that use cilantro I cut out because I can’t stand cilantro. Additional ingredients are whatever toppings you’d want such as tortilla chips, shredded cheese, sour cream, avocado etc.
I cooked this on the stovetop and since I was using rotisserie chicken it didn’t need to cook for long since the chicken was already cooked. I also added more chicken broth than was called for in the slow cooker recipe since more liquid would evaporate on the stove than would in the slow cooker.
So to make the chili, first put some oil in your pot. Then, soften the onion, garlic, and green pepper. Add in the chicken broth, cumin, salt, pepper, oregano, and chili powder. After that all has a chance to cook together, I add in the shredded chicken and white beans. Cook until the chicken is heated through and the beans begin to soften a little.
I top mine with shredded mexican blend cheese and tortilla chips. This is an easy and quick white bean chicken chili recipe if you cook it on the stove like I did and use pre-cooked chicken!