White Bean Chicken Chili
Serves
6
Total Time
32 minutes
Prep Time
15 minutes
Cook Time
17 minutes
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
- 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.
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