Monday, July 29, 2013

White Bean Chicken Chili

'White Bean Chicken Chili'
Source: Adapted from Family Go


1 rotisserie chicken, shredded
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, finely diced
1 tablespoon chili powder
1 teaspoon oregano
2 bay leaves
1 can diced green chiles (4.5 oz)
1 can diced tomatoes (14 oz)
2 cups apple cider or juice
3 cups chicken broth
2 cans white northern beans, rinsed
salt and pepper

Topping Ideas:

shredded cheese
sour cream
sliced green onions
sliced jalapenos


1. Heat olive oil in a large Dutch oven or stockpot over medium-low heat.

2. Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes. Add garlic and cook for one minute more. Add chili powder, oregano, bay leaves, diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Stir to combine.

3. Raise heat and bring to a boil. Cover partially, reduce heat, and simmer for 20 minutes.

4. Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.

5. Ladle into bowls and top with desired toppings.


1 Year Ago Today:


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

1 comment:

  1. Looks interesting and pretty fast because of the precooked chicken. I also had to look up the recipe your Mom did not like. I had to laugh, there are probably a hundred versions of that recipe. Everyone has their own spin on it and you were right it is a side dish. Out West we call them Funeral Potatoes. Please Google them or search on Pinterest, you will get a kick out of all the different ones.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife