Chicken and White Bean Chili

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Prep:

A spicy but not too hot, hearty and healthy red Chili.

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Ingredients [?]

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  • add   2 lemons, juice of
  • add   2 (15 ounce) cans white beans
  • add   2 tablespoons canola oil
  • add   1 cup low-sodium low-fat chicken broth
  • add   1 jalapeno pepper
  • add   1/4 cup carrots
  • add   1 teaspoon paprika
  • add   1 cup frozen sweet corn
  • add   tortilla chips
  • add   1 small sweet onion
  • add   salt and pepper
  • add   1/4 teaspoon cumin powder
  • add   3 tablespoons flour
  • add   3 garlic cloves
  • add   1/4 teaspoon pepper
  • add   1/4 teaspoon salt
  • add   scallions
  • add   1 anaheim chili
  • add   3 tablespoons canola oil
  • add   1 (28 ounce) can crushed tomatoes
  • add   1/2 cup water
  • add   1 1/2 chipotle chiles in adobo
  • add   1 tablespoon chili powder
  • add   1 (14 1/2 ounce) can petite diced tomatoes
  • add   3 chicken breasts
  • add   sour cream
  • add   shredded cheese

Instructions

  1. For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
  2. Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
  3. Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
  4. When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
  5. Toss chicken cubes with flour and set aside.
  6. For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
  7. Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
  8. Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
  9. Remove from heat and add corn.
  10. Serve and enjoy!