Chicken-White Bean Chili. 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.

Well they both are white!" Did everything as written other than my above swap and also making this stupid easy by using a Costco large can of Kirkland chicken in place of the breast. In a large pot, over medium heat, heat oil. Remove chicken to a plate and shred into bite-size pieces. You can have Chicken-White Bean Chili using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken-White Bean Chili

You need of cooking spray Non - Stick.
You need 1 of onion large , diced (about 1 cup).
It's 1 tsp of cumin ground (adjust to taste).
It's 1 tbsp of chili powder (adjust to taste).
You need 1 can of chicken breast white chunk , drained (12.5 oz) (water packed).
It's 1 can of navy beans , undrained (about 15 oz).
You need 1 of red bell pepper medium size , diced (about 1 cup).
Prepare 1 cup of chicken broth.
It's 1 can of chiles chopped green (about 4 oz).
It's 1/4 cup of Cheddar cheese shredded.

It's got white beans instead of pintos or kidneys, chicken instead of ground beef, and a savory chicken gravy instead of a chile-based sauce. Stir in the chicken stock, and lime juice and bring to a simmer. 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.

Chicken-White Bean Chili step by step

Spray a 2 quart size saucepan with cooking spray and heat over medium heat for 1 minute. Add in the onion and cook for 3 minutes or until it's tender, stirring occasionally. Stir the cumin and chili powder into the saucepan..
Stir the chicken, beans, bell pepper, broth and green chiles into the saucepan and heat to a boil. Reduce heat to low and cook for 5 minutes, or longer if desired..
Sprinkle with the shredded cheese and serve immediately..

Flavorful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It's a great alternative to traditional beef chili and makes for a super satisfying dinner! If you're lucky to have any left it will make great leftovers for lunch the next day too! I remove and discard them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. Note that I use low-sodium chicken broth for the chili; the canned beans are fairly high in sodium, so using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty.