White Bean Chicken Chili Recipe

By nicole Published: September 15, 2015

• Yield: 8 cups (4 Servings)

Adapted from The Washington Post.

Ingredients

• 1 tablespoon oil
• 1 pound chicken cooked, shredded
• 1 medium onion diced
• 2 ribs celery diced
• 3 medium poblano peppers seeded, white ribs removed, finely diced (can replace with canned chiles)
• 1 medium jalapeño pepper seeded, finely diced
• 1 clove garlic minced
• 1 teaspoon cumin
• ¾ teaspoon oregano
• ½ teaspoon ground coriander
• 2 cans white beans 15.5 ounce cans, no-salt added, drained, rinsed
• 3 cups chicken broth no-salt added
• ½ teaspoon salt plus more to taste
• 2 tablespoons lime juice fresh
• 1 teaspoon turmeric optional
• hot sauce to taste, optional
• ¼ cup non-fat greek yogurt
• cilantro for topping

Instructions

1. Add the oil to the pot; reduce the heat to medium, then add the onion, celery and the poblano and jalapeño peppers.
2. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, cumin, oregano and coriander; cook, stirring, until fragrant, about 30 seconds.
3. Add the white beans, broth and salt; bring to a boil, then reduce the heat to medium-low and cook for 30 minutes, stirring occasionally. Add the chicken and any accumulated juices to the pot; cook until the chicken is just warmed through.
4. Stir in the lime juice, then add hot sauce to taste, depending on the heat of the poblanos and jalapeños used, which can vary widely.
5. Taste, and season with salt, if needed. Top each portion with a dollop of Greek yogurt and a sprinkle of cilantro.

• Cuisine: American