Cooking Time: 50 mins
- Prep: 10 mins
- Cooking: 40 mins
- Rating: 5 stars by 2,560 reviewers
Description:
A quick and easy chili recipe perfect for busy weeknights, using pre-cooked chicken and basic pantry items. It offers a gentle spiciness with options to increase heat. The unique twist of this recipe is in thickening the broth with mashed beans, with an optional dollop of sour cream for added richness. Customize it with your favorite toppings for a family-friendly meal.
Servings: 4-6
Ingredients:
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 jalapeño, seeds removed and finely chopped
- 2 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp sweet paprika or chili powder
- A pinch of cayenne pepper (adjust to taste)
- 1 tsp kosher salt (more to taste)
- Freshly cracked black pepper
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 2 cans (4 oz each) diced green chiles
- 2½ to 3 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- Half a lime, plus extra wedges for serving
- Optional toppings: Shredded cheese, pickled jalapeños, diced avocado, sour cream, fresh cilantro, crushed tortilla chips
Instructions:
- Start the Base: Heat olive oil in a large pot over medium heat. Sauté onion and jalapeño until soft (about 6 mins). Stir in garlic, oregano, cumin, paprika, cayenne, salt, and black pepper, cooking for 1 minute until aromatic.
- Build the Flavor: Pour in chicken broth, add beans and green chiles (with liquid). Bring to a boil, then simmer to reduce broth by half (18-20 mins). Off heat, mash some beans in the pot to thicken the broth.
- Add the Chicken: Return pot to medium heat. Add chicken and corn, heating through for about 3 mins. Squeeze in the juice of half a lime, adjusting seasoning with salt, pepper, and more cayenne if desired.
- Serve and Enjoy: Ladle the chili into bowls. Garnish as desired with cheese, pickled jalapeños, avocado, sour cream, cilantro, and tortilla chips. Serve with a lime wedge.