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Chicken and White Bean Chili Recipe

Recipe by: XPRESV

"A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
  • 2Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
  • 3Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Ingredients
  • 8 servings
  • 298 cals
  • 2 tablespoons vegetable oil, or to taste
  • 2 pounds skinless, boneless chicken breast, cut into cubes
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 jalapeno peppers, minced
  • 2 cloves garlic, minced
  • 1 quart chicken broth
  • 1 (8 ounce) jar salsa
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
  • 1/4 cup fresh cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    298
    15%
  • Fat:
    6.6
    10%
  • Carbs:
    28.1
    9%
  • Protein:
    31.4
    63%
  • Cholesterol:
    61
    20%

Based on a 2,000 calorie diet

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