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leftover easy white chicken chili

Leftover Easy White Chicken Chili


  • Author: Katherine
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x

Description

A delicious and easy use for leftover chicken or rotisserie chicken! Try this hearty and comforting leftover easy white chicken chili with white beans and jalapeno, all dressed up with sour cream, cheese and avocado!


Ingredients

Scale
  • 2 cans (15oz each) white beans, rinsed and drained
  • 4 cups low-sodium chicken broth, divided
  • 2 tbsp olive oil
  • 1/2 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, diced and de-seeded*
  • 1 red bell pepper, diced
  • 1 can (4oz) diced green chilies*
  • 1 tbsp cumin
  • 1/2 tsp chili flakes
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 34 cups (2 large chicken breasts) cooked and shredded chicken
  • 1 tbsp lime juice (about 1/2 lime)
  • 1/4 cup chopped cilantro
  • Shredded cheese, avocado and sour cream for topping (optional)

Instructions

  1. In a food processor or blender, blend 1 can of the drained beans with 1 cup of the chicken broth until pureed. Set aside.
  2. In a large pot over medium-high heat, warm the olive oil until shimmering. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the garlic and cook for an additional minute. Add the jalapeno, bell pepper, and can of diced chilies and cook for another 5-6 minutes, or until the pepper begins to soften. Add the cumin, chili flakes, cayenne pepper and black pepper, and cook for about 2 more minutes to allow the spices to release their aromas. Add the remaining chicken broth, bean puree, second can of beans and shredded chicken and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes.
  3. Remove from heat, and add the lime juice and cilantro, stirring thoroughly. Serve immediately, and top with cheese, avocado and sour cream.

Once cooled, leftovers can be kept in the refrigerator for 4-5 days, or frozen for up to 2 months in an airtight container. Thaw overnight in the fridge; you may need to add extra chicken broth while reheating if it has thickened up too much.

Notes

  1. For a milder chili, you can either leave out the jalapeno altogether, or add only half (de-seeded). For a spicier dish, add the seeds of the jalapeno as well.
  2. For extra spice, swap the diced chilies for a similar-sized can of diced jalapenos.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: chili
  • Method: stovetop
  • Cuisine: american

Keywords: leftover easy white chicken chili // leftover chicken chili // chicken white bean soup // easy white bean chicken chili

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