If you are looking for a hearty but mostly healthy, fuss-free Superbowl main dish, you’ve come to the right place. This chili is full of flavor and made with chicken so you can feel slightly better about splurging on some appetizers. I’ve made many a white chicken chili in my day and most all of them are bland, this chicken chili stays with the traditional tomato base and has plenty of spice to keep it interesting. I do like using the white beans with the chicken because I think my kids eat them better. Chili is a great freezer meal if you are looking to cook on a Saturday and reheat later in the month. This recipe uses cooked chicken, so grab some out of the freezer if you have it. I recommend using the fire roasted tomatoes because they taste better than just the regular diced tomatoes. This recipe is from my friend Amy.
- ¼ cup olive oil
- 1⅓ cups chopped onion
- 1 large green bell pepper, chopped
- 6 garlic cloves, chopped
- 2 pounds boneless chicken breast, cooked and cubed
- 3½ tablespoons chili powder
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 15 ounce cans white beans
- 2 15 ounce cans fire roasted tomatoes
- ½ cup chopped fresh cilantro
- sour cream
- Frito chips
- shredded cheese
- Heat oil in a large pot over medium-high heat. Add the onion, bell pepper and garlic. Sauté the vegetables until they begin to soften, about five minutes.
- Mix in the chili powder, tomato paste, cumin, and oregano. Stir until the spices have coated the vegetables, about thirty seconds.
- Add the beans and canned tomatoes. Simmer for about 10 minutes, then add the chicken and simmer for 15 more minutes.
- Serve topped with cilantro, sour cream, chips and cheese.
Kristen, will you adopt me?
Yes.