Chicken-White Bean Chili

Recipe

Soup, Chili & Stew
Chicken-White Bean Chili

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User Rating

5 out of 5 stars
Rate it:
7 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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    Description

    Looking for a hearty chicken soup to keep you full all day? Congrats! You've found it!

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tbsp.Gustare Vita olive oil
    1 c.Hy-Vee Short Cuts chopped white onions
    3large cloves garlic, minced
    3 c.Hy-Vee 33%-less-sodium chicken broth, divided
    2(15-oz. each) cans Hy-Vee Great Northern beans, drained and rinsed; divided
    1(7-oz.) can Hy-Vee diced mild green chiles
    1 ¼ tsp.Hy-Vee ground cumin
    ½ tsp.Hy-Vee dried oregano leaves
    tsp.Hy-Vee cayenne pepper, plus additional for garnish
    2 tbsp.dry yellow cornmeal
    3 c.Hy-Vee rotisserie chicken breast, shredded
    1(11-oz.) can Hy-Vee Mexican-style corn, drained
    1 ½ c.Hy-Vee long-grain white rice, cooked, hot
    1avocado, seeded, peeled, and chopped
    1 c.Hy-Vee plain Greek yogurt
    ½ c.Hy-Vee shredded sharp Cheddar cheese
    Green onions, sliced, for garnish

    Things To Grab

    • 4-quart stockpot
    • Blender

    Directions

    1. Heat oil in a 4-quart stockpot over medium heat. Add onions; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute more or until onions are softened.

    2. Add 1-1/2 cups broth, 1 can beans, undrained green chiles, cumin, oregano, and 1/8 teaspoon cayenne pepper. Bring to boiling; reduce heat. Gently simmer, covered, for 10 minutes. Remove from heat; cool slightly and transfer to a blender. Cover and blend until smooth. Return mixture to a blender. Cover and blend until smooth. Return mixture to same stockpot.

    3. Stir in remaining 1-1/2 cups broth, 1 can beans, and cornmeal. Add chicken and Mexican-style corn. Cook until heated through. To serve, spoon 1/4 cup rice into each serving bowl. Ladle chili over rice in bowls; top with avocado, yogurt, and Cheddar cheese. Garnish with green onions and additional cayenne pepper, if desired.

    Nutrition facts

    Servings

    480 Calories per serving
    1-1/4 cups

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 45mg
    • Sodium: 1110mg
    • Total Carbohydrates: 57g
    • Protein: 30g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 8%

    Recipe Source:

    Seasons November 2019