Description
A sophisticated, Southwestern-inspired comfort dish that swaps the traditional tomato base for a lush, creamy broth thickened with pureed white beans. Featuring tender shredded chicken, sweet corn, and zesty green chilies, this hearty chili is finished with fresh cilantro and lime for a bright, complex flavor profile. It is a perfect weeknight meal that is both satisfying and quick to prepare, offering restaurant-quality results.
Ingredients
1 small yellow onion, finely diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp ground cumin
1 tsp ground coriander
3 (15 oz) cans cannellini beans, rinsed (reserve one cup for blending)
3 cups cooked shredded chicken
1 1/2 cups frozen or canned corn kernels
Salt and black pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
In a large pot, heat olive oil over medium heat and sauté onion until translucent, about 5 minutes.
Add minced garlic, cumin, and coriander, cooking until fragrant, about 1 minute.
Blend one cup of the white beans with a splash of broth until smooth to create a natural thickener.
Pour chicken broth, green chilies, all beans (including the pureed mix), and corn into the pot.
Bring to a simmer, then stir in the shredded chicken and cook for 15-20 minutes to meld flavors.
Season with salt and pepper to taste.
Serve warm, topped with fresh cilantro and a squeeze of lime juice.
Notes
To thicken further, mash a few more beans directly in the pot with a fork. Use leftover rotisserie chicken to save time. Store leftovers in an airtight container for up to 3 days. Customize with toppings like sliced jalapeños or avocado.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 65mg