With just enough spicy kick and loads of chicken, it is hearty enough for a one-bowl meal.
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 jalapeño, seeded and diced (optional)
- 2 (12.5 ounce) cans white chunk chicken breast, drained
- 1/2 teaspoon jarred garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 (14.5 ounce) cans reduced sodium chicken broth
- 2 (15.5 ounce) cans reduced sodium Great Northern beans, rinsed and drained
- 1 (4 ounce) can diced mild green chilies, undrained
- 2 tablespoons lime juice
- Heat oil in an electric skillet over medium heat (300°F). Add onion and jalapeño (if using) and cook, stirring often, for 2-3 minutes, or until just starting to brown.
- Add chicken, garlic, oregano, cumin, and chili powder. Stir for 2 minutes, breaking up chicken chunks. Add the chicken broth, beans, chilies, and lime juice. Simmer (350°F) with lid off for 8 minutes.
- Optional toppings: chopped cilantro, nonfat plain yogurt, and/or cheese
- Canned chicken can be substituted with 2 cups cooked, chopped chicken.
- The chili can be made up to two days in advance and simply reheated on the stove to serve.
- Use corn for a different twist! Fresh, frozen, or drained canned corn can all be used.
- This recipe is sometimes called “white chili” because it contains white beans instead of red kidney beans. Don’t like Great Northern beans? Use black, kidney, or pinto beans instead.