This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Tender chicken, hearty beans and a rich ‘n creamy broth make for a super satisfying dinner. This White Bean Chicken Chili will be a family favorite!
Thick, velvety, flavorful… what’s not to love here? Serve this with citrusy lime wedges, crunchy tortilla chips, aromatic cilantro, smooth cheese and zippy-sliced peppers for the ultimate experience. Oh, and I’d never say no to the addition of smooth avocado slices and cool sour cream. Bring on the toppings!
You seriously can’t go wrong with this scratch-made chili. It’s simple to make, uses one pot and is jam-packed with so much flavor! My family loves this recipe all year-round. It’s the perfect bowl of comfort in the wintertime and pairs flawlessly as a BBQ side dish in the summer.
Would I dunk some sauced-up ribs into this succulent broth? The answer is, of course, duh. Don’t need to twist my arm on that!
HOW TO MAKE WHITE BEAN CHICKEN CHILI:
The beginning of this recipe is very similar to my Dutch Oven Pozole Verde. You’ll start by simmering the meat with peppers, onion and garlic in chicken broth. Once tender, pull the chicken out of the Dutch oven and shred the pieces with two forks. Next I’ll drain the ingredients into a strainer over a large bowl, reserving the chicken broth. Blend the strained veggies until smooth and voila… you’ve made your own green sauce! Add the sauce and chicken back to the Dutch oven and combine with BUSH’S White Chili Beans in a Mild Chili Sauce, cream cheese, chipotles in adobo and corn to create an epic combination! The chili will be very thick, so go ahead and add some of the reserved chicken broth until you’ve reached your desired consistency.
OTHER RECIPES YOU MIGHT ENJOY:
- 1-1/2 pounds Boneless Chicken Thighs
- 1 Yellow Onion, quartered
- 2 Garlic Cloves, whole
- 2 Poblano Peppers, cut & seeded
- 1 Serrano Pepper, cut & seeded
- 32 oz. Chicken Broth
- 2 15.5 oz. cans BUSH’S White Chili Beans in a Miild Chili Sauce
- 8 oz. Cream Cheese
- 3 Chilies in Adobo, minced
- 1 cup Frozen Corn
- Fresh Limes
- Sliced Jalapeños or Serrano Peppers
- Tortilla Strips
- Shredded Monterey Jack
- Shredded Cabbage
- Sour Cream
- Place chicken in a large Dutch oven with the onion, garlic, seeded poblano and Serrano peppers. Cover with chicken broth.
- Bring all ingredients to a boil and then reduce heat to a simmer. Cover partially and allow ingredients to cook for 50 minutes.
- Remove chicken from the Dutch oven and shred with two forks. Set aside.
- Pour remaining ingredients into a strainer over a large bowl. Place strained ingredients in the blender and process until smooth. Transfer purée back to the Dutch oven and add back the shredded chicken.
- Turn the stove to medium heat and add two cans of BUSH'S White Chili Beans in a Miild Chili Sauce, cream cheese, minced chipotles in adobo and corn to the Dutch oven.
- Carefully add the chicken stock, ¼ cup at a time, until you’ve reached your desired consistency. Bring to a simmer and enjoy immediately with desired toppings.
NOTES ON THIS RECIPE:
- I’m a HUGE fan of hominy, so I wouldn’t be opposed if you’d like to substitute a drained can of that goodness instead of frozen corn.
- Pressed on time? Go ahead and use shredded rotisserie chicken instead of braising the meat in broth for 50 minutes. Swap the poblano and Serrano peppers for two (4 oz.) cans of diced chilies. Boom… you’ve now got yourself an under-30-minute masterpiece.
- If you don’t own a blender, go ahead and slice the peppers and onions thinly before braising. The soup will still be very flavorful, just a little chunkier. I honestly enjoy this both ways! Depends on my mood. 😉
This post is sponsored by BUSH’S® Beans. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!