17 Bean White Chicken Chili
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 2 Points
Cuisine
- American
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 1 pound Assorted Dry Beans, Cooked According to Package Directions
- 5 cups Chicken Broth
- 3 Chicken Breasts
- 3 tablespoons Cornstarch
- 3 tablespoons Cold Water
- 1 cup Corn
- 1 Bell Pepper, Chopped
- 1/2 Large Onion, Chopped
- 2 cloves Garlic, Minced
- 1 can Diced Green Chiles
- 1 Tomato, Chopped
- 1/2 Lime, Squeezed
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Oregano
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Pepper
- 1 Small Bunch Cilantro, Chopped
- Salt to Taste
- 1 teaspoon Corriander
Instructions
Cook your beans according to package directions.
Add the broth to a large pot and bring to a boil.
Add in the chicken and cook through.
Mix together the water and cornstarch.
Add to broth and boil for a minute until slightly thickened.
Add in the spices; the cumin, chile powder, oregano, coriander, crushed pepper, and pepper.
Add the cooked beans into the chili along with the cilantro.
Salt to taste and let simmer on low heat covered until ready to eat.
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