uvegottatrythis White Bean Chicken Chili recipe!
This is a recipe from homebeccanomics. I adapted it to my tastes but I’ll provide a link to her original recipe. For recipes that call for shredded chicken I either use a rotisserie or poach chicken breasts. I follow the poaching directions from Cooking Light 101 Best Chicken Recipes & Tips.
To poach chicken: place skinless, boneless chicken breasts in a large skillet with about 1-1/2 cups water. Bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2 chicken breasts, poached and shredded
2 TBSP olive oil
3 cloves garlic, minced
1 small onion, diced
1 TBSP dried oregano
2 tsp ground cumin
3/4 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp ground cayenne pepper, or to taste
2 (15 oz) cans cannelloni beans, drained and rinsed
2-3 cups low sodium chicken broth
Heat olive oil over medium heat in large, heavy soup pot.
Saute onion and garlic for about 5 minutes.
Add shredded chicken, spices, beans and broth.
Bring to a boil. Cover, reduce heat and simmer on low until slightly thickened.
Serve over big bowl of rice with tortilla chips and sour cream!