White Bean Chicken Chili

This white bean chicken chili recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is leftover chicken or turkey around. We hope for colder weather in California just so we can make this soup. You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 220 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• ½ teaspoon dried oregano
• 1 (16 ounce) can diced tomatoes
• ¼ teaspoon ground cumin
• 1 pinch salt and black pepper to taste
• ½ teaspoon ground coriander seed
• 1 (7 ounce) can diced green chiles
• 2 ears fresh corn, kernels cut from cob
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans

Recipe Instructions

Step 1

Heat oil in a large pot, and cook onion and garlic until soft.

Step 2

Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes.

Step 3

Add chicken, beans, and corn; simmer 5 minutes. Season with salt and pepper to taste.