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My Most Asked For Recipe: White Bean Chicken Chili

In honor of Super Bowl, I thought I’d share my most requested recipes. As I explained in an earlier post, my cooking skills have come along. Now friends actually enjoy eating at my house and can’t wait to see what’s on the menu.

One of my staple recipes is White Bean Chicken Chili. It’s a quick and easy dish to make that is always a crowd favorite. My kids love it, too!

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Here’s what you’ll need:

  • (2) Chicken Breasts cooked and shredded
  • (2) 15 oz cans of Great Northern Beans
  • (1) 10.5 0z can of Cream of Chicken Soup
  • (2) cups of Sweet White Corn (frozen)
  • (1) Chopped White Onion
  • (2) Cloves of chopped Garlic
  • (4) cups of Chicken Broth
  • (1/4) cup of Butter (you can use Olive Oil if you prefer – 2 tablespoons)
  • (1) teaspoon Chili Powder
  • (1/4) teaspoon Cumin
  • (1/4) teaspoon Paprika
  • Pinch Salt & Pepper

First, I like to season the chicken breasts with cumin, paprika, salt and pepper and bake them in the oven, 350 degrees for 25 minutes. While the chicken is cooking I prepare the chili.

In a dutch oven or large stock pot:

  • Melt the butter over low/medium heat.
  • Add the onions and garlic and let them soften.
  • Add sweet white corn.
  • Sprinkle a portion of the Chili Powder, Cumin, and Paprika into the mixture.
  • Stir and let cook for 1-2 minutes.
  • Add great northern beans.
  • Sprinkle remaining Chili Powder, Cumin, and Paprika into the mixture.
  • Stir and let sit for 1-2 minutes.
  • Add can of Cream of Chicken soup.
  • Stir and let sit for 1-2 minutes.
  • Add Chicken Broth. Pour in one cup at a time to find the thickness you like and adjust accordingly (You may not need it all).
  • Bring to a soft boil. Stir then let simmer on low heat for 10-15 minutes.

Once the chicken is done, shred and add to the chili. Stir and let simmer for another 5 minutes. Add additional spice mix to your taste. *Sometimes I’ll just additional chili powder to my individual bowl as I like it spicier than my kids.

Garnishes to top:

  • Lime
  • Avocado – my personal favorite!
  • Cilantro
  • Sour Cream
  • Cheese
  • Green onion

Tips: Want to save time?

  • Throw all the ingredients in a Crock Pot and set on low for 4-6 hours.
  • Use a whole cooked rotisserie chicken from your grocer. Slice, shred, and throw in the pot!

Enjoy!

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Holly

Writer / Author / Inflencer at Huffington Post & Hearst Digital Media
Holly Rust is a native Texan currently living in the great city of Chicago with her husband and two sons. Aside from chasing around two lunatic boys all day, she is a writer, author, and runs a global skin care business. Her blog was featured on The TODAY Show’s List of Funniest Parents on Facebook. You can find her work on HuffPo, Good Housekeeping, Town & Country, Scary Mommy, Dot Complicated, TODAY and many more. You can also find her essays published in several anthologies. Follow her random thoughts on Facebook and Instagram – but no judging.
Holly
Follow Me

Holly Rust is a native Texan currently living in the great city of Chicago with her husband and two sons. Aside from chasing around two lunatic boys all day, she is a writer, author, and runs a global skin care business. Her blog was featured on The TODAY Show’s List of Funniest Parents on Facebook. You can find her work on HuffPo, Good Housekeeping, Town & Country, Scary Mommy, Dot Complicated, TODAY and many more. You can also find her essays published in several anthologies. Follow her random thoughts on Facebook and Instagram – but no judging.

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