Easy Chicken Chili
This Chicken Chili Recipe is full of flavor and the perfect bowl of comfort! Made with flavorful spices and broth, this easy chili recipe is perfect for busy weeknights or lazy weekends.
Servings 4 people
- 2 15.5 oz canned navy beans undrained and separated
- 2 Tablespoons olive oil
- 1 yellow onion chopped
- 2 poblano peppers chopped
- 2 jalapeño peppers seeds and membrane removed, chopped
- 4 garlic cloves chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 3 cups chicken broth
- 2 Tablespoons lime juice
- 3 cups cooked shredded chicken
- Salt and pepper to taste
- Cilantro and sour cream for serving or other desired toppings
Place 1 can of the navy beans in a food processor and process until smooth. Set aside.
Heat oil in a large heavy-bottom pot over medium-high. Add onions, poblano peppers, and jalapeño peppers and saute for about 5 minutes, until softened. Add garlic and saute for an additional minute.
Add chili powder, cumin, dried oregano, and saute for an additional 30 seconds to toast the spices.
Pour in chicken broth, lime juice, beans (the whole ones and the processed ones), and bring to simmer for about 20 minutes.
Add shredded chicken and continue to simmer for an additional 3-4 minutes until heated through. Salt and pepper to taste.
Serve with desired toppings. Enjoy.
- This chicken chili will last in your fridge for 3-4 days and can be frozen for up to 4 months.
- Leftovers are absolutely delicious.
- If you aren’t a fan of any spice, feel free to leave the jalapeño peppers out. Navy beans can be subbed with other beans like pinto, Cannellini, and Great Northern beans.
- If you don’t have a food processor, simply mash the beans before adding them to the soup.
Calories: 284kcal | Carbohydrates: 9g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 755mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 658IU | Vitamin C: 74mg | Calcium: 59mg | Iron: 3mg