Looking for a delicious way to use up leftover chicken? Look no further than this white bean chicken chili recipe, passed down from a dear friend and now a family favorite. The beauty of this dish lies in its simplicity and versatility. Serve it with an array of toppings, including limes, cilantro, cheese, avocado, sour cream, and tortilla chips, allowing everyone to customize their bowl to their liking. Perfect for cozy nights in or casual gatherings, this chili is sure to warm both hearts and bellies.
Ingredients:
- 1 can diced green chiles (7 ounces)
- 1 pound diced, cooked chicken meat
- 2 cloves garlic, minced
- 1 can diced tomatoes (16 ounces)
- 1 can white beans (15 ounces)
- 1 chopped onion
- 1 can chicken broth (14.5 ounces)
- 2 ears fresh corn, kernels cut from cob
- 1 pinch salt and black pepper to taste
- 2 tablespoons vegetable oil
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander seed
- ¼ teaspoon ground cumin
- 1 can tomatillos, drained and chopped (18.75 ounces)
Directions:
- Begin by gathering all your ingredients.
- Heat oil in a large pot over medium heat. Cook the onion and garlic until they are soft.
- Stir in the chicken broth, then add the tomatillos, tomatoes, and green chiles. Mix everything together and season with oregano, coriander, and cumin. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the diced chicken, white beans, and corn to the pot. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve the chili hot and enjoy a comforting and flavorful meal!