Chicken and White Bean Chili

Chicken and White Bean Chili

  Ready in : 45 mins

Forget going out to eat or ordering takeout every time you crave American food. Try making Chicken and White Bean Chili at home. One serving contains 433 calories, 24g of protein, and 29g of fat. This recipe serves 9 and costs $1.68 per serving. This recipe is liked by 10 foodies and cooks. Head to the store and pick up bell pepper, soured cream, 5 can cannellini beans, and a few other things to make it today. It works best as a main course, and is done in roughly 45 minutes. It is perfect for The Super Bowl. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Similar recipes are White Bean Chicken Chili, Chicken and White Bean Chili, and White Bean and Chicken Chili.

Ingredients

chicken

chicken

4 pounds

water

water

1 liter

chicken soup base

chicken soup base

2 tablespoons

bay leaf

bay leaf

1 large

onion

onion

1 medium size

bell pepper

bell pepper

1

garlic cloves

garlic cloves

3 large

flour

flour

5 tablespoons

.5 can cannellini beans

.5 can cannellini beans

439 g

mild chili powder

mild chili powder

2 tablespoons

ground coriander

ground coriander

1 teaspoon

ground cumin

ground cumin

2 teaspoons

coriander

coriander

1 tablespoon

heavy whipping cream

heavy whipping cream

250 ml

soured cream

soured cream

187 ml

bell pepper

bell pepper

9 servings

Cooking in Steps

  1. 1
    Rinse the chicken quarters really well and place them in a stock pot.

    chicken leg quarters

    chicken leg quarters

    stock

    stock

    pot
    pot
  2. 2
    To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic.

    bell pepper

    bell pepper

    bay leaves

    bay leaves

    whole chicken

    whole chicken

    garlic

    garlic

    onion

    onion

    water

    water

    pot
    pot
  3. 3
    Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes.

    whole chicken

    whole chicken

    stock

    stock

    pot
    pot
  4. 4
    Remove pot from the heat.

    pot
    pot
  5. 5
    Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled.

    chicken leg quarters

    chicken leg quarters

    cutting board
    cutting board
    pot
    pot
  6. 6
    Remove meat from the bones and chop it into small pieces then shred slightly; set aside.

    meat

    meat

  7. 7
    Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside.

    stock

    stock

    pot
    pot
  8. 8
    Return the stock pot to medium heat and bring to a simmer.

    stock

    stock

    pot
    pot
  9. 9
    Place the flour into a small bowl.

    all purpose flour

    all purpose flour

    bowl
    bowl
  10. 10
    While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed.

    all purpose flour

    all purpose flour

  11. 11
    Pour the paste into the stock pot and stir constantly until the mixture starts to thicken.

    stock

    stock

    pot
    pot
  12. 12
    Add the beans, chopped chicken, chili powder, coriander and cumin.

    chili powder

    chili powder

    coriander

    coriander

    whole chicken

    whole chicken

    beans

    beans

    cumin

    cumin

  13. 13
    Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon.

  14. 14
    Reduce the heat to low and add the fresh coriander, single cream and soured cream.

    fresh cilantro

    fresh cilantro

    single cream

    single cream

    sour cream

    sour cream

  15. 15
    Stir well until the single and soured creams are completely incorporated into the chili.

    chili pepper

    chili pepper

  16. 16
    Add pepper to taste.

    pepper

    pepper

  17. 17
    Serve immediately.

  18. 18
    Garnish with chopped avocado, spring onion, fresh coriander or grated cheese.

    fresh cilantro

    fresh cilantro

    spring onions

    spring onions

    avocado

    avocado

    cheese

    cheese

  19. 19
    Like most soups, this chili is great refrigerated and served the next day but if you intend on freezing it, leave out the whipping cream and soured cream (they separate when frozen) and add them just before serving.

    whipping cream

    whipping cream

    sour cream

    sour cream

    chili pepper

    chili pepper

  20. 20
    If youd like to spice things up a bit, add - teaspoon cayenne pepper or red pepper flakes for a slightly hot flavor.

    red pepper flakes

    red pepper flakes

    cayenne pepper

    cayenne pepper