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White Bean Chicken Chili

Russ Myers


Your entire family will love this, very tasty meal.
Makes for good leftovers.


★★★★★ 1 vote

4 to 6 Servings
20 Min
20 Min
Stove Top


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1 Tbsp
olive oil
1 lb
boneless, skinless chicken breasts, cut into 1-inch pieces
1 large
onion, chopped
4 clove
garlic (large), chopped
1 Tbsp
ground cumin
1 tsp
dried oregano
1/2 tsp
dried crushed red pepper
2 can(s)
(19 ounce ea) cannellini beans (white kidney beans) - drained
2 c
chicken broth
2 can(s)
(4 ounce ea) diced green chilies
1/2 c
sour cream
grated cheddar cheese
chopped fresh cilantro

How to Make White Bean Chicken Chili


  • 1Heat oil in Dutch oven over medium heat.

    Add chicken to pan and season with pepper and salt if desired.
    Saute approximately 5 minutes.

    Add onion, garlic, cumin, oregano and dried red pepper.
    Saute 5 minutes.
  • 2Drain and rinse beans.

    Add beans, broth, chilies and sour cream to chicken.

    Simmer until chicken is tender and cooked through, about 10 minutes.

    Ladle chili into bowls.
    Top with cheese and sprinkle with cilantro.
  • 3Note:
    Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.

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About White Bean Chicken Chili

Course/Dish: Chicken Soups, Bean Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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