White Bean Basil Chicken Chili

White Bean Basil Chicken Chili

Course Main Course, Soup

Keyword Baked Chicken, Basil, Beans, Broth, Chicken, Chicken Broth, Chicken Chili, Chili, Chili Powder, Cilantro, Cumin, Garlic, Garlic Cloves, Great Northern Beans, Lime, Lime Juice, Onion, Onions, Oregano, Red Pepper Flakes, Tomato, Tomatoes, White Beans

Cooking Method Stovetop

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 148kcal

Author Chef Kathleen Showalter

Equipment

Stovetop
Colander
Large Pot with Lid
Small Bowl

Ingredients

1 pound Chicken Boneless pieces
1 Onion Medium
2 cloves Garlic
1 Tomato Medium
1 Lime Large
¼ cup Cilantro Fresh
1 Tablespoon Basil Fresh
2 cans Great Northern Beans 15½-ounce cans, no salt added
2 Tablespoons Canola Oil
4 cups Chicken Broth Low-sodium
1½ teaspoons Chili Powder
1½ teaspoons Cumin
½ teaspoon Oregano Dried
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper
2 teaspoons Red Pepper Flakes Optional

Instructions

Remove any skin and excess fat from chicken pieces. Cut chicken into ½-inch cubes.
Rinse, peel, and finely chop onion. Peel and mince garlic.
Rinse tomato. Remove core and seeds. Chop.
Rinse lime. Cut in half. In a small bowl, squeeze juice from one half. Discard seeds.
Rinse and chop cilantro and basil.
In a colander, drain and rinse beans.
In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to brown, lower heat.
Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
If using, top with red pepper flakes.

Notes

Use any canned beans you like in place of great northern beans.
Serve over a bed of cooked greens like spinach, kale, or chard. Or, serve over brown rice.
For a different flavor, use Thai basil instead of regular basil.

Nutrition