White Bean Chicken Chili
Prep Time: 50 mins | 6 Servings
A hearty dish for a cool winter or fall evening, this chili comes together with little effort and lots of flavor. Pureeing a portion of the white beans adds thickness without extra fat, while finishing off the bowl with the crunch of tortilla chips and fresh cilantro makes it feel like you’re dining out!
- 3 cans (5 oz) Premium White Chicken in Water, drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 2 cans (14.5 oz) cannellini beans, rinsed and drained
- 4 cups low sodium chicken stock
- 3 cups chopped kale
- 1 can (4 oz) green chiles
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup shredded reduced fat mexican blend cheese
- 1 tablespoon fresh cilantro, optional
- 1 ounce lightly crushed tortilla or corn chips
In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the chicken, cumin, oregano, and chili powder. Cook, stirring until ingredients are well combined, about 2 minutes. Add 1 can of the beans, kale, chicken broth, and green chilis. Bring the mixture to a simmer, scraping any bits that cling to the bottom of the pan.
Mix 1/2 cup of the broth in the chili with the second can of beans, puree in a blender until smooth, about 1 minute. Stir into chili until combined. Simmer for 25 minutes until the liquid has reduced by about half and the chili has thickened.
Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper to taste.
Top each serving with cilantro, cheese, and crushed tortilla chips.