The cooler days of Autumn call for food that warms you up from the inside out! This white bean chicken chili packs just the right amount of punch and if you want to spice it up or tone it down, the options are there. I make this chili A LOT during the cooler months and have shared it multiple times. All resulting in bunches of happy chili eaters! It’s easy to prepare and makes great leftovers too.
So here’s the deets:
In a large stockpot on the stove or in a Crock-Pot, combine the chicken broth, diced tomatoes, Ro-Tel and taco seasoning. I like to use 1 can of original and 1 can of hot Ro-Tel, so if you want to dial the heat up or down, you can make adjustments here by using milder or hotter Ro-Tel. Drain all cans of beans and then add the beans to the pot. Add the shredded chicken. Cook on low to medium heat for at least an hour (or a few if you have time – the longer the better). Then simmer for as long as you’d like.
Before serving, shred or grate the pepper jack cheese into the pot gradually, stirring often so it doesn’t stick to the bottom. Something really amazing starts to happen when you’re shredding the cheese into the chili…the mixture transforms from thin, brothy soup-like consistency into creamy deliciousness right before your eyes! Once all the cheese has been added (yes, all of it!), heat for a few more minutes (if you can bear to wait any longer) to your desired serving temp.
I like to serve with crunched up tortilla chips and a dollop of sour cream on top. Enjoy!
White Bean Chicken Chili Recipe
1 (14.5-ounce) can of chicken broth
1 (14.5-ounce) can of diced tomatoes, with liquid
2 (10-ounce) cans of Ro-Tel Diced Tomatoes and Green Chilies, with liquid (1 original and 1 hot)
1 packet of taco seasoning
1 (15-ounce) can of Garbanzo beans (drained)
2 (15-ounce) cans of Great Northern white beans (drained)
1 Rotisserie Chicken, shredded (or 3-4 boneless, skinless chicken breasts, if you prefer)
1 (8-ounce) block of Pepper Jack cheese
Tortilla chips and sour cream for serving
· Combine chicken broth, diced tomatoes, both cans of Ro-Tel and taco seasoning in a large stock pot or Crock-Pot.
· Drain all cans of beans and add beans to the pot.
· Add the shredded chicken.
· Cook on low to medium heat for at least an hour (or a few if you have time – the longer the better). Then simmer for as long as you’d like.
· Before serving, shred or grate the block of pepper jack cheese into the pot gradually, stirring often so it doesn’t stick.
· Serve with tortilla chips and sour cream on top.
Sara Myers is a shoe lover, a writer, a wife, and a mother of 2 (not necessarily in that order). She’s been working in the retail industry for over 15 years and is based in the Midwest.