I promise you will love this chicken chili! The shredded chicken is sautéed in the smoky spices while the white cannelloni beans add a nice creamy texture! Then throw in the fire roasted tomatoes and you have quite the chili. The whole family will love it. You can freeze left-overs in separate containers so it’s easy to pull out and thaw and reheat one at a time. Healthy and delicious. Enjoy!
This chili has so much flavor and is just quite delicious. Make a big pot on a Sunday night and enjoy lots of bowls during the week. It makes a lot!
- 1 T olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 3 chicken breasts, cooked and shredded (or used a cooked whole rotisserie chicken and shred it)
- 1 t smoked paprika
- 1 t ground cumin
- 1 t onion powder
- 1/2 t garlic powder
- 1/2 t chipotle chile pepper
- 6 C chicken stock
- 2 (28 oz) cans diced fire roasted tomatoes
- 2 (4 oz) cans diced green chiles
- 3 (14.5 oz) cans white cannelloni (kidney) beans
- salt and pepper to taste
- optional avocado cubes for topping
- optional a dollop of sour cream
In a big pot, add the olive oil and saute the onion and garlic until onions are translucent, about 10 minutes.
Then dd the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle pepper to the pot and continue to cook for an additional 10 minutes covered.
Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil, uncovered, stirring as needed until the liquid has reduced to your level of preference.
Serve in nice big bowls and add any additional toppings. Enjoy!
This chili will nourish you with vitamin B12, protein and fiber among lots of other nutrients. Enjoy!