White Bean Chicken Chili
Pantry recipe for chicken chili.
Ingredients
- 2 lbs Skinless, boneless chicken thighs
- 1 large Onion, chopped
- 42 ounces Canned White Beans preferably low sodium
- 14 ounces Canned Black Beans preferably low sodium
- 2 12 oz jars Herdez Tomatillo Verde cooking sauce you can substitute salsa verde
- 1.5 cups Frozen corn
- 1 Tbs Dried Oregano
- 1 tsp Ground Cumin
- 14 ounces Chicken stock
Instructions
- Cut chicken into small pieces.
- Sauté chicken in soup pot until browned over medium high heat.
- Stir in onions, oregano and cumin. Reduce heat to low and cover. Cook for 10 minutes, do not open pot.
- While chicken and onions are cooking, open cans of white beans and drain, do not rinse.
- Using a blender or food processor, puree one can of the white beans, thinning it with enough chicken stock to make a thick puree.
- Open and rinse the can of black beans under cold water. If you omit this step your chili will have an unpleasant color, but it will not affect the taste of the chili.
- After chicken and onions have simmered for 10 minutes, return heat to medium high and remove cover.
- Stir in tomatillo cooking sauce, beans, bean puree and remaining chicken stock. Bring to a full simmer.
- After chili has simmered for 10 minutes, stir in frozen corn. When the chili has returned to simmer, remove from heat and serve.
