- Heat olive oil over medium heat in a large pot. Add onion, bell pepper and jalapeño. Sauté for 5 minutes. Add garlic and sauté 1 minute longer.
- While vegetables sauté, add 1 can of beans to a food processor with liquid from the can. Blend until smooth. Set aside purée.
- Add chicken, fire roasted corn, corn tortilla strips, hatched green chilis, cumin, oregano, chicken stock, lime juice, and gluten-free soy sauce to the pot and bring to a boil. Reduce to simmer and cook for 10 minutes.
- Stir in can of drained beans and bean purée. Stir well. Simmer for 2 minutes longer.
- Serve hot topped with cilantro, lime wedges, diced avocado and sliced jalapeños.
White Bean Chicken Chili
Yield
6
Prep Time
15 minutes
Cook Time
17 minutes
Total Time
32 minutes
kikkoman products used:
ingredients
2 tablespoons olive oil
½ cup yellow onion, chopped
1 cup green bell pepper, diced
1 tablespoon jalapeños, chopped
1 tablespoon garlic, minced
2 (15 ounce) cans cannellini beans
4 cups chicken breast, cooked and shredded
1 cup frozen fire roasted corn
1 corn tortilla, sliced into strips
8 ounces canned hatched green chilis
2 teaspoons ground cumin
1 teaspoon oregano
4 cups low sodium chicken stock
¼ cup fresh lime juice
3 tablespoons Kikkoman® Gluten Free Soy Sauce
For Serving
Cilantro, chopped
Lime wedges
1 avocado, diced
Jalapeños, sliced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
