Spicy White Bean Chili with Shredded Chicken
A comforting bowl of spicy white bean chili with shredded chicken, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken leftover rotisserie chicken works great
- 3 cans (15 oz.) white beans (cannellini or great northern), drained and rinsed
- 1 unit onion, diced
- 3 cloves garlic, minced (the more, the merrier!)
- 1 can (4 oz.) diced green chiles
- 4 cups chicken broth (homemade is best, but store-bought will do)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (more if you enjoy extra heat!)
- ½ teaspoon salt (adjust to taste)
- 1 cup corn (frozen or fresh)
- 1 tablespoon Olive oil for sautéing
- 1 unit Juice of 1 lime
- to taste unit Fresh cilantro for garnish (optional, but highly recommended)
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
- Stir in the minced garlic, allowing it to bloom in the oil for about 1 minute.
- Add the diced green chiles, ground cumin, smoked paprika, chili powder, and salt; stir well, letting the spices toast and deepen in flavor for about 2 minutes.
Cooking
- Pour in the chicken broth and bring the mixture to a boil.
- Add the drained white beans, shredded chicken, and corn, stirring well to combine. Reduce the heat to a simmer and let it cook uncovered for 20 minutes.
- Just before serving, stir in the lime juice for a zesty finish.
Serving
- Ladle into bowls, garnish with fresh cilantro, and serve.
Notes
Feel free to swap spinach with kale or add bell peppers for a burst of color and flavor. If you have leftovers, store in an airtight container in the refrigerator for up to 4 days or freeze for later use.