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Southwest Chicken and White Bean Chili by Julie VanWynsberghe serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken and white bean chili

Ingredients:

1/4 cup

Olive Oil

1 large

Green Bell Pepper

3 tsp

bottled minced garlic

6 cups

shredded rotisserie chicken

3.50 T

Chili Powder

2 T

Tomato Paste

1 T

Ground Cumin

1 T

Ground Oregano

2 15 oz

Canned white beans (rinsed and drained)

1 28 oz

diced tomatoes in juice

2 cups

chicken broth

1/2 cup

chopped cilantro

lime wedges

Directions:

Heat oil in a large pot over medium-high heat. Add bell pepper and garlic (optional onions) and saute until vegetables begins to soften, about 5 minutes. Add chicken and sprinkle with salt and pepper. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup of chicken stock and canned tomatoes. Simmer until chili is thickened, about 25 minutes. Add more chicken broth if chili is too thick. Season to taste with salt and pepper. Mix in cilantro and top each serving with a squeeze of lime.

Categories:

Fall/Winter
Low Calorie
Low Carb
Low Fat
Main Dishes
Poultry
Soups