Recipe: Delicious Fall into White Bean Chicken Chili

Fall into White Bean Chicken Chili. Great recipe for Fall into White Bean Chicken Chili. Who doesn't like a big bowl of chili as the temperatures chill? What's even better is a healthier version of the fall staple featuring tender & tasty organic chicken thighs and a nice kick - thanks to fire-roasted corn, tomatoes, and chili.

More Bone Broth White Bean Chicken Chili. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste. Remove chicken from the slow cooker and shred, using two forks. You can cook Fall into White Bean Chicken Chili using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fall into White Bean Chicken Chili

1. Prepare of organic free-range boneless, skinless chicken thighs.
2. Prepare of organic yellow onion, diced.
3. Prepare of organic celery, sliced.
4. Prepare of cans fire-roasted diced green chili peppers.
5. You need of garlic, minced.
6. Prepare of cumin.
7. Prepare of chili powder.
8. It's of red chili flakes.
9. You need of kosher salt.
10. You need of fresh ground cracked pepper.
11. You need of fire-roasted diced tomatoes.
12. Prepare of organic chicken broth.
13. It's of can EACH organic cannellini, navy, and white northern beans.
14. You need of frozen fire-roasted corn.
15. Prepare of To serve: organic shredded monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce.

This white bean chicken chili doesn't disappoint. In the fall and winter, this is my go-to recipe. It will only take you five minutes to put everything in the pot, and then you leave it and let it cook all day. When you come home, the aroma in your house will be unbelievable!

Fall into White Bean Chicken Chili step by step

1. Combine the chicken, onions, celery, green chili peppers, garlic, cumin, chili powder, 1 1/2 teaspoons of salt and pepper in a large slow cooker..
2. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables..
3. Pour the chicken broth on top, covering the chicken and vegetables..
4. Place the lid on the slow cooker..
5. Cook for 4 hours on high or 6 hours on low..
6. Remove the lid of the slow cooker and add the beans, tomatoes and corn. Taste and add another 1/2 teaspoon of salt, chili flakes and other seasonings, as desired. Add the lid back on and cook on low for another hour..
7. Lift the chicken from the slow cooker and shred it into small pieces with two forks. Stir the chicken back into the soup and cook on low for one more hour..
8. Scoop about 1-1/2 cups of beans out of the pot and blend/mash for a few seconds. Add the mashed beans back into the pot (for thickness). Add 1 cup of shredded cheese into the pot and stir to melt..
9. Serve with shredded cheese, lime wedges, chopped cilantro, sour cream (or plain greek yogurt), and tortilla chips..

Stir bean mixture and the remaining whole beans and broth into chicken mixture. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.