White Chicken and Bean Chili
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesThis white chicken and bean chili is both comforting and super fresh (hello toppings!).
Ingredients
- Chili
3 tablespoons olive oil
700-750g boneless, skinless chicken thighs
1 yellow onion, chopped
1 jalapeno pepper, seeds removed and diced
2 celery stalks, diced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
3 garlic cloves, minced
3 cups chicken broth
1 can (215ml) Mexican-style green tomato sauce
2 cans white beans (19oz/540ml), rinsed and drained
1 cup cooked corn kernels
Juice of ½ lime
1 teaspoon maple syrup
- Toppings
Plain Greek yogurt or sour cream
Radishes, quartered
Fresh cilantro
Sliced green onions
Avocado, diced
Homemade or store-bought corn chips (see notes)
Instructions
- Season the chicken thighs on both sides.
- In a large pot over medium heat, add 2 tablespoons of olive oil and brown the chicken thighs for 4-5 minutes on each side. Reserve on a plate.
- In the same pot, sauté the chopped onion, diced jalapeno pepper (seeds removed), and diced celery (2 stalks) for 4-5 minutes. Season with salt and pepper. Add 2 teaspoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of paprika, and 3 minced garlic cloves. Sauté for 1 minute.
- Add 3 cups of chicken broth, the Mexican-style green tomato sauce (1 can), the white beans (2 cans, drained and rinsed), and the seared chicken.
- Bring to a boil, then simmer over low heat for about 20 minutes, until the chicken is cooked through.
- Remove the chicken and shred/slice it into small pieces on a cutting board.
- Return the sliced chicken to the pot and add 1 cup of corn kernels, the juice of ½ lime, and 1 teaspoon of maple syrup.
- Adjust seasoning if necessary.
- Serve in bowls and add toppings to taste.
Notes
- To prepare homemade corn chips: you’ll need 6 corn tortillas and sea salt.
1. Cut each tortilla into 6-8 triangles.
2. Place on a large baking sheet and drizzle with a little neutral oil (sunflower oil, vegetable oil, etc.).
3. Add a good pinch of sea salt.
4. Spread evenly on the chips with your hands.
5. Leave space between the corn chips on the baking sheet (use 2 sheets if needed).
6. Bake at 350F for 10 minutes, flip the chips, and bake for an additional 5-10 minutes or until the chips become crispy and golden brown.
