Description
A hearty and flavorful chili made with chicken, beans, and a blend of spices, perfect for a warm meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon kosher salt, more if needed
- ½ teaspoon coarse ground black pepper, more if needed
- 1 cup salsa
- 1 ½ teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 jar (48 ounces) great Northern beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 1 can (14 ounces) diced tomatoes, undrained
- 4 chicken breasts, poached (or baked), cubed or shredded
- 4 cans (15 ounces each) reduced sodium chicken broth
- 2 cups (8 ounces) shredded Monterey Jack cheese
- optional toppings: tortilla strips or chips, fresh cilantro, sour cream, sliced avocado, or any of your favorite toppings
Instructions
- Heat oil in large pot or Dutch oven over medium-high heat. Sauté onion, seasoned with salt and pepper, in oil until tender.
- Add salsa, oregano, cumin, and cayenne pepper.
- Add great Northern beans, black beans, corn, diced tomatoes, chicken, and chicken broth. Mix thoroughly, bring to a boil, reduce heat and simmer for one hour.
- Right before serving, over very low heat, slowly add cheese and stir until melted, or sprinkle the cheese on top of each serving. Taste the chili and adjust the seasoning, if necessary.
Notes
- See note on salsa for best flavor.
- Chicken can be poached or baked for easy preparation.
- Frozen corn can be used in place of canned corn.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: dinner
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 80mg