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

4 pounds

water

1 liter

chicken soup base

2 tablespoons

bay leaf

1 large

onion

1 medium size

bell pepper

1

garlic cloves

3 large

flour

5 tablespoons

.5 can cannellini beans

439 g

mild chili powder

2 tablespoons

ground coriander

1 teaspoon

ground cumin

2 teaspoons

coriander

1 tablespoon

heavy whipping cream

250 ml

soured cream

187 ml

bell pepper

9 servings

Cooking in Steps

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

chicken leg quarters

stock

pot
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

bay leaves

whole chicken

garlic

onion

water

pot
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

stock

pot
4
Remove pot from the heat.

pot
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

cutting board

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

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

stock

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

stock

pot
9
Place the flour into a small bowl.

all purpose flour

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

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

stock

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

chili powder

coriander

whole chicken

beans

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

fresh cilantro

single cream

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

chili pepper
16
Add pepper to taste.

pepper
17
Serve immediately.
18
Garnish with chopped avocado, spring onion, fresh coriander or grated cheese.

fresh cilantro

spring onions

avocado

cheese
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

sour cream

chili pepper
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

cayenne pepper

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Chicken and White Bean Chili

Ingredients

chicken

4 pounds

water

1 liter

chicken soup base

2 tablespoons

bay leaf

1 large

onion

1 medium size

bell pepper

1

garlic cloves

3 large

flour

5 tablespoons

.5 can cannellini beans

439 g

mild chili powder

2 tablespoons

ground coriander

1 teaspoon

ground cumin

2 teaspoons

coriander

1 tablespoon

heavy whipping cream

250 ml

soured cream

187 ml

bell pepper

9 servings

Cooking in Steps

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

chicken leg quarters

stock

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

bay leaves

whole chicken

garlic

onion

water

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

stock

4 Remove pot from the heat.

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

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

meat

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

stock

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

stock

9 Place the flour into a small bowl.

all purpose flour

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

all purpose flour

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

stock

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

chili powder

coriander

whole chicken

beans

cumin

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

fresh cilantro

single cream

sour cream

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

chili pepper

16 Add pepper to taste.

pepper

17 Serve immediately.

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

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

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

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.

4
Remove pot from the heat.

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

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

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

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

9
Place the flour into a small bowl.

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

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

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

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

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

16
Add pepper to taste.

17
Serve immediately.

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

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.

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