Spicy White Chili with Chicken

Spicy White Chili with Chicken
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 (15.5 ounce) cans Great Northern beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 cup corn kernels
  • 1 (7 ounce) can diced green chiles
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 4 cooked chicken breast halves, cubed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  1. Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
  2. Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

03/17/2017
Spicy White Chili with Chicken, recipe PT15M PT1H 5 455 calories

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