White Bean Chicken Chili

by Hilary Gauntt on March 4, 2017

This recipe is not authentic, but full of the best Mexican flavors and ingredients even though they come from cans, dried spices, and leftover chicken! Easy and quick to prepare, it is tasty and satisfying and perfect to make ahead and take to a friend needing a warming meal. The fresh corn gives a nice crunch, and when you pile on toppings of avocado, cheese and sour cream it’s a meal in a bowl. For more heat, add chili flakes, sriracha sauce, or perhaps a fresh jalapeno or two. Credit for this great recipe to Thea of allrecipes.com . Tonight is the academy awards and my dinner is already waiting in the wings!

2 Tbs. vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 (16 ounce) jar of mild Salsa Verde

1 (16 ounce) can diced tomatoes (stewed or fire roasted good)

1 ( 7 ounce) can diced green chiles

1/2 tsp. dried orgeano

1/2 tsp. ground coriander seed

1/4 tsp. ground cumin

2 ears fresh corn (or canned)

1 pound diced, cooked chicken meat

1 (15 ounce) can white beans (or two)

1 pinch salt and black pepper to taste


Cilantro, sour cream, avocado, tortilla chips, grated cheese, lime squeeze

Heat the oil, and cook the onion and garlic until soft. Stir in the broth, salsa verde, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add the corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste, and serve with toppings. Serves 4.

chicken chili

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{ 1 comment… read it below or add one }

Deb March 5, 2017 at 12:48 pm

Looks great for the weekend after the Awards as will!


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