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White Bean Chicken Chili

Perfect hot dinner for a cold winter night. 
Course Dinner
Keyword chicken, chili, white bean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1  medium onion chopped
  • 1  tablespoon  olive oil
  • 2  garlic cloves minced
  • 8  skinned and boned chicken breast halves cut into bite-size pieces
  • 3  cups  water
  • 1  teaspoon  salt
  • 2  teaspoons  ground cumin
  • 1  teaspoon  chili powder
  • 1  teaspoon  pepper
  • 1  teaspoon  dried oregano
  • 4  15-ounce cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1  14 1/2-ounce can chicken broth
  • 1  16-ounce package frozen shoepeg white corn
  • 2  4.5-ounce cans chopped green chiles
  • 3  tablespoons  lime juice
  • Garnish: fresh cilantro sprigs

Instructions

  • Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
  • Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
  • Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
  • Stir
  • bean pureé, remaining 2 cans of beans, corn, and chiles into chicken
  • mixture in Dutch oven; bring to a boil over medium-high heat. Reduce
  • heat, and simmer, stirring often, 30 minutes or until thoroughly
  • heated. Stir in lime juice just before serving. Garnish, if desired.

Notes

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.