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Household Food Waste

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White Bean Chicken Chili

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White Bean Chicken Chili

Quick Tips

I doubled this recipe and have a batch in my freezer a super quick meal later this month.

Course Main Course, Soup
Cuisine American, California
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

INGREDIENTS

  • 1 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 jalapeno, finely minced optional
  • 1 lb boneless skinless chicken breast (or thigh) diced 1/2 inch cubes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp dried oregano, or Italian seasoning
  • 1/2 tsp black pepper, ground
  • 2 cups stock
  • 2 cups frozen corn
  • 1 can (15 oz) white beans - cannellini or navy
  • 1/2 cup heavy cream
  • 2 scallions, sliced
  • cheddar, avocado, sour cream for topping

Instructions

SOUP

  1. Dice the onion, mince the garlic and finely chop the jalapeno. Heat oil in a large pot and add the veggies. Cook 2 minutes. Dice the chicken into small pieces and add to the pot. Add the spices. Cook chicken and spices for about 4-5 minutes, don’t stir too often or the chicken will shred and stick to the pan. When the chicken looks opaque and the smell of the spices is very fragrant, add the stock, beans and juice and bring to a simmer. Cook for about 8 minutes. Return and check chicken - should be fully cooked. Now add the corn and cream, set heat over medium low. You want to now simmer it for about 6-8 minutes to reduce the cream but don’t heartily boil it. Taste and see. You might want a pinch more salt or pepper.

GARNISH

  1. Serve in large bowls and garnish as you like. I like cheese, sour cream and avocado. Maybe a tortilla chip or two if I have some laying around! 

Recipe Notes

HAVE LEFTOVERS This dish freezes well - defrost overnight and bring to a simmer. You may have to whisk it to incorporate the cream. It also last well in the fridge for a week --- if no one devours it first! NOTES/SUBSTITUTIONS Chicken → mushrooms, ground turkey, chicken sausage Cream → more stock Frozen corn → frozen peas, fresh corn White beans → pinto beans, garbanzo beans

Ingredients

Ingredients

1 Tablespoon olive oil
½ yellow onion, diced
1 jalapeno
1 lb boneless skinless chicken breast or thigh
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1 tsp dried oregano or italian seasoning
½ tsp black pepper, ground
2 cups stock
2 cups frozen corn
1 can white beans, navy or cannellini, including juice from can
½ cup heavy cream
2 green onions
Optional: shredded cheddar, sour cream, avocado

Equipment Needed

Large pot

Cook

SOUP

Dice the onion, mince the garlic and finely chop the jalapeno. Heat oil in a large pot and add the veggies. Cook 2 minutes. Dice the chicken into small pieces and add to the pot. Add the spices. Cook chicken and spices for about 4-5 minutes, don’t stir too often or the chicken will shred and stick to the pan. When the chicken looks opaque and the smell of the spices is very fragrant, add the stock, beans and juice and bring to a simmer. Cook for about 8 minutes. Return and check chicken – should be fully cooked. Now add the corn and cream, set heat over medium low. You want to now simmer it for about 6-8 minutes to reduce the cream but don’t heartily boil it. Taste and see. You might want a pinch more salt or pepper.

GARNISH

Serve in large bowls and garnish as you like. I like cheese, sour cream and avocado. Maybe a tortilla chip or two if I have some laying around!

Actions Shots

Let’s Eat

Have Leftovers?

This dish freezes well – defrost overnight and bring to a simmer. You may have to whisk it to incorporate the cream.
It also last well in the fridge for a week — if no one devours it first!

Notes + Substitutions

Chicken → mushrooms, ground turkey, chicken sausage
Cream → more stock
Frozen corn → frozen peas, fresh corn
White beans → pinto beans, garbanzo beans

Anything subs! That’s the point and awesomeness of this dish. If you only have 1 or two types of veggies to add it, that’s great too. You don’t need 15 things. If you want to make this for dinner but don’t have leftover rice (I wouldn’t blame you, I may do it tonight), you’d do well to make the rice as far in advance as you can then spread it thinly on a dish and place on the top shelf of your fridge for as much time as possible. This will dry the rice out, which is what makes it good for fried rice.

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