White Bean Chicken Chili. Somewhere between a soup and a stew, this healthy eating white bean chicken chili is a flavourful meal that totally satisfies.
Soup is a bit of a contentious issue in our household. I contend that it is a side dish for a sandwich or an appetizer course for the main event.
Spouse completely disagrees. She LOVES her soups and I swear could eat them almost every day for lunch and dinner. There is almost always a batch of soup of dome sort in our fridge, so she’s probably halfway there now!
With this dish there’s really no need to argue. It really is a complete meal!
This delicious meal is a bit of a cross between a soup and a stew with the familiar flavours of cumin and chili powder. The white beans make it a complete, hearty but healthy meal.
Some of our terrific cornbread would be a fantastic addition to this healthy dish:
Originally published on April 26, 2012.
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If you enjoyed this White Bean Chicken Chili recipe be sure to check out this party favourite, White Bean Dip with Sun Dried Tomato & Herbs.
White Bean Chicken Chili. Somewhere between a soup and a stew, this healthy eating white bean chicken chili is a hearty, nutritious meal that totally satisfies.
- 3 tbsp olive oil
- 4 boneless chicken breasts or 8 boneless skinless chicken thighs cut in about 2 inch chunks
- 4 medium chopped carrots
- 1 large leek chopped I freeze the green tops to add to make vegetable stock at another time
- 3 cloves minced garlic
- 1 white onion chopped
- 2 1/2 cups cooked white kidney beans any white bean can be substituted
- 2 cups baby corn
- 3 to 4 cups chicken stock
- 1 tsp ground cumin
- 1 tsp ground thyme
- 1 1/2 tbsp chili powder
- season with salt and pepper
In a large pot or dutch oven (3-4 quarts/liters) over medium high heat add the olive oil and chicken.
Season the chicken with salt and pepper and brown quickly before removing the chicken from the pan and setting aside.
To the pan add the carrots, leeks, garlic and onion.
Saute over medium heat until the onions and leeks have softened. Add the chicken back to the pot along with the white kidney beans, baby corn, chicken stock, cumin, thyme, chili powder, salt and pepper.
Simmer gently for 1/2 an hour. Just before serving add the juice of 1 lime and garnish with freshly chopped cilantro.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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