White Bean Chicken Chili

I love this chili because it’s quick, easy and full of flavor. It’s one of my weeknight go-to recipes, and makes great leftovers.

You’ll need:

  • 2 organic bonless, skinless chicken breasts
  • 4 cups chicken broth
  • 3 jalapeno peppers, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, diced
  • 2 cans white beans
  • 8 ounces sour cream
  • 2 tablepoons poultry seasoning
  • 2 tablespoons extra virgin olive oil
  1. Preheat your oven to 375 F. Sprinkle the chicken breasts with the poultry seasoning, and bake for 30-35 minutes, or until cooked through.
  2. In a large pot, heat the extra virgin olive oil. Add the onion, jalapenos, and garlic. Stir occasionally, and cook for about five minutes.
  3. Add the beans and chicken stock to the pot, and turn the heat to low.
  4. When the chicken is done, remove it from the oven and let cool. When it’s cool enough to cut, dice it into pieces.
  5. Add the chicken to the soup pot.
  6. Stir in the sour cream, and serve.



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