White Bean Chicken Chili

Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
3 t ground cumin
1/2 t chili powder
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
shredded cheese 

Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.