White Bean Chicken Chili
White bean chicken chili is a fantastic comfort food dinner to serve on a cold night. The consistency is thinner than traditional chili, so sometimes I like to call it chicken chili soup!
Servings: 4 to 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 to 4 cloves garlic minced
- 1/2 large zucchini diced
- 1 red bell pepper diced
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- salt and pepper
- 15 oz. canned cannellini beans rinsed and drained
- 15 oz. canned garbanzo beans rinsed and drained
- 1 bunch Swiss chard stems removed and leaves chopped
- 1 1/2 cups frozen corn niblets
- 5 cups low-sodium chicken stock plus more, if needed
- 2 to 3 cups rotisserie chicken shredded, skin removed
- 1/2 teaspoon crushed red pepper flakes optional
- chopped fresh flat leaf parsley for garnish
Instructions
- Using a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes. Add the beans, Swiss chard, corn, and chicken stock.
- Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes. Add the shredded rotisserie chicken and red pepper flakes (if using) and simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste. Garnish with chopped parsley and serve.