There are a few recipes up my sleeve that, believe it or not – are award winning. Perhaps not the type of awards are being won that I can physically hang on the wall, but these recipes are certainly award winning in the hearts and tummies of my family. One of those award winning recipes in my home is my white bean chicken chili. However, I have to be honest and say that I almost feel silly calling this recipe a “chili” because it’s much more of a herbal stew than a chili. But the word chili sounds hearty and delicious and it just so happens that’s just what this recipe is.
This recipe is one of my favorites to make and prepare for my family. As a busy mom of four young children, I am always on the go. However, I don’t like to compromise on weeknight meals. Therefore, I am always on the lookout for new and interesting recipes that provide a hearty punch of nutritional meal options. This white bean chicken chili (or herbal stew) recipe provides and amazing dose of nutrients in one bowl. Beans are such a vital asset to our families diet because they are hearty, nutritious and downright delicious.
4 Chicken Breasts, cut into chunks and seasoned with salt and pepper
2 Cans of S&W Cannellini Beans (white kidney beans)
1 Can of S&W White Chili Beans
3 cups of low sodium chicken broth
1 cup of heavy whipping cream
2 cloves of garlic, chopped
1 white onion, chopped
2 Tablespoons Corn Oil (or vegetable)
1 Tablespoon ground Cumin
1/2 Tablespoon Crushed Red Pepper Flakes
1 Teaspoon Dry Italian Seasoning
1/2 Teaspoon White Pepper
Monterrey Jack Cheese, finely shredded
Cilantro (to look pretty)
Salt & Pepper to Taste
Heat your oil in the Dutch Oven (if you do not have a Dutch Oven, any heavy sauce pan will do). Add chopped garlic and onion and saute. Add cumin, red pepper flakes, Italian seasoning and white pepper and mix. Cook until aromatic (approximately 2-3 minutes). Push to one side of the Dutch Oven and add chicken. Cook chicken thoroughly. Mix together and add chicken stock and heavy whipping cream. Bring to a boil and boil for 5 minutes. Add beans. You may drain the beans first. This is largely going to depend on how “soupy” you would like your recipe to come out. If you would like more liquid then add all of the bean liquid, if you would like less liquid then drain your beans first. Boil on LOW heat for 15-20 minutes. Season with salt and pepper to taste. Serve warm with Monterrey Jack cheese and pita chips.
Step-By-Step Directions in Pictures
Gather and prepare your ingredients, saute over low/medium heat, simmer over low heat and enjoy. It’s really that easy! And best yet – this recipe looks great and tastes great!
This recipe is surprisingly very easy, even though it seems like a lot of ingredients and steps it’s actually not complicated at all. And keep in mind that’s coming from me, a non stop mom of 4! This white bean chicken chili recipe is a definite busy week night dinner pleaser! Best yet, I know that I am feeding my family something wholesome and delicious when I prepare this dish. Better meals start with a better bean, but that doesn’t mean you have to spend lots of time in the kitchen. S&W Beans provide convenience for people that are in a time pinch just like us – but we still want convenient and healthy food options.
Coupon Offer: Now through April S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon from the S&W Beans website!