White Bean Chicken Chili
This White Bean Chicken Chili is a hearty and flavorful soup made with chicken, white beans and corn in a delicious broth. Garnished with avocado and fresh herbs, it’s a great option for a cozy meal on any day.
- Prep time
- 20 min
- Cook time
- 4 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds boneless (skinless chicken breast, sliced in large chunks (uncooked).)
- 1 large onion (finely chopped.)
- 1 medium jalapeño (seeded, finely chopped.)
- 4 garlic cloves (finely chopped.)
- 1 7-ounce can diced green chiles, (preferably "fire-roasted".)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons kosher salt (plus more if needed according to taste.)
- ½ teaspoon freshly ground pepper plus more
- 6 cups homemade chicken stock or low-sodium chicken broth
- 1 ½ cups frozen corn
- 3 15-ounce cans white beans, (preferably cannellini, white kidney, or Great Northern, drained, rinsed.)
- avocado, fresh cilantro, hot sauce and a dash of hot sauce.
- Serve with tortilla chips, corn bread, saltines or crackers.
Instructions
- 1
In a 6 quart crock-pot, add the chicken, onions, jalapeño, garlic, chiles, spices and chicken stock
- 2
Cover, and cook on high 4 hours or low 6–8 hours.
- 3
When the chicken is cooked (in about 3.5 hours if cooked on high), transfer the chicken to a small bowl and shred with 2 forks (or do directly in the pot), then transfer back to the pot.
- 4
Add the beans and corn; cover and cook on high for 30 minutes.
- 5
Taste and season with salt and pepper, if needed.
- 6
To serve top with avocado, cilantro, a squeeze of lime and hot sauce. Tortilla chips or cornbread make a great pairing.