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White Bean Chicken Chili
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White Bean Chicken Chili

Author: Marinka
White Bean Chicken Chili is made with rotisserie chicken, hearty beans, corn and peppers. It’s a lighter alternative to beef chili but still a satisfying dinner for two.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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Servings: 2 people

Ingredients

  • 1/4 onion chopped
  • 1 jalapeno pepper halved and seeded
  • 1 poblano pepper chopped
  • 1 teaspoon garlic paste
  • 1 tablespoon olive oil
  • 1/2 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 can cannellini beans 14.5 oz. can
  • 2 cups chicken stock
  • 2 cups rotisserie chicken shredded
  • 1 corn on the cob kernels only
  • 1 lime
  • salt & pepper

Garnish (optional)

  • sour cream
  • avocado
  • Cotija cheese
  • lime wedges
  • cilantro

Instructions

  • Add a tablespoon of oil to a large pot or saute pan and heat. Add chopped onion, chopped poblano peppers and halved jalapeno pepper (seeds removed). Cook and stir frequently for a few minutes. (NOTE 1)
  • Add the garlic and spices and stir again. (NOTE 2)
  • Add half of the white beans + some chicken stock to a blender and puree (this will help make the chili more creamy as it binds a little).
  • Add the beans (pureed and whole), the corn and the chicken stock. Bring to a boil and simmer on low heat for about 15-20 minutes. (NOTE 3)
  • Shred the rotisserie chicken.
  • Take out the jalapeno pepper halves and discard. Add the shredded chicken and warm. No need to cook as the chicken is already cooked.
  • Add a squeeze of lime juice and taste whether more salt & pepper is needed.
  • Divide the white bean chicken chili over 2 bowls and garnish with cilantro, sour cream, avocado and cheese if you like.

Notes

  1. In my family hot peppers do not rank high on the appreciation ladder, but a touch of heat does. Do I cut the jalapeno pepper in half, discard the seeds and the core and add them as such. Before you serve the chili you can take the jalapeno pepper halves out and you're left with just a little heat that is not obvious but there in the background. If you do like the heat chop the hot pepper and mix it with the onions.
  2. I use garlic paste most of the time as it is convenient, especially as I cook for 2 and often threw too many cloves away.
  3. If you prefer to prepare a chicken breast instead of rotisserie chicken, this is the time to add the chicken and cook it. If you use rotisserie chicken or left-over chicken you need to add it after the cooking time.

Nutrition

Calories: 822kcal | Carbohydrates: 60g | Protein: 86g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 1666mg | Fiber: 14g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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