White Bean Chicken Chili

Friday is Recipe Day!

We are stuck in the house this week, for the most part, aren’t we?  I hear so many people talking about being stuck and quarantined.  Well, I have the recipe for your to feed whoever you need to feed this week!

Picture this:  It’s raining.  Your kids or partner has been in the same room as you for 8 hours that you would normally be at work.  You want to eat…but its dreary and you’ve been stuck inside.  What do you need?  A hot bowl of this amazing white bean chili!


  • 1 tablespoon olive oil
  • 2 cloves garlic (Minced)
  • 1 yellow onion (diced
  • 1 jalapeno(seeded and diced)
  • 1 table spoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 cans green chili’s
  • 1 pound boneless skinless chicken breast
  • 5 cups chicken broth
  • 2 cans cannellini beans drained and rinsed
  • 1 1/2 frozen corn
  • chopped cilantro, avocado, green onions and jalapeno for garnish

Heat oil in a large pot and add in garlic onion and jalaeno. COok uhntil soft and fregrant. Add in oregeno, cumin and chili power, cooking for a minute. Add green chilis, chicken and broth. Season with salt and pepper.

Bring mixrure to a boil and reduce heat to a simmer. Cover and cook for 10-15 minutes/ until chicken in cooked through. Remove chicken and shred.

Place shreded chicken back into the sup and add beans and corn. Bring soup to a simmer again and cook for another 15 minutes. Taste and season as needed.

Garnish and serve right away.

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