Black & White Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 2 tablespoons vegetable oil
  • 2 ½ cups finely chopped onion
  • 3 large garlic cloves, finely chopped
  • 2 cans (15.5 oz.) Great northern white beans, rinsed and drained
  • 1 can (15.25 oz.) black beans, rinsed and drained
  • 2 cans (4-4.5 oz.) diced green chilies
  • 2 ½ cups cooked, shredded chicken breast
  • 6 to 7 cups lower sodium chicken broth
  • 2 ½ teaspoons ground cumin
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lime juice
  • Optional toppings: sliced radishes, sour cream, cilantro, crushed corn chips
Instructions
  1. Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and sauté until just starting to soften, about 6 minutes. Add garlic and sauté another minute, until onions are completely done. Stir in both beans, green chilies, shredded chicken, chicken broth, cumin, oregano, cayenne, salt and pepper. Bring to a boil, then reduce heat to simmer. Simmer 20 to 30 minutes, then stir in lime juice. Enjoy with optional toppings. Refrigerate leftovers in tightly covered container and enjoy or freeze within 2 to 3 days.
  2. Makes about 12 cups chili (6-8 servings).
Recipe by at https://kimgaleaz.com/2018/02/celebrate-chili-margaritas/