Happy hump day! We are sharing anew kinda lighter chili for you today. This one is a recipe for Spicy White Bean Chili with Shredded Chicken. The perfect cozy chili for those cold nights, super filling without being grossly full if you know what I mean. Also, this recipe reheats so well, so make extra to freeze. I love this soup with a good bread to soak up all the broth at the bottom of the bowl. Isn’t that just the best? Anyway, I love this soup, and I hope you do too. :) yay comfort food!
♥ Teri
We love this soup recipe! Here are some delicious sides to serve with this recipe:
Here are some more delicious and comforting soup recipes you will like:
- Kitchen Sink Chili
- Creamy Chicken Farro Soup
- Leftover Vegetable Soup Recipe
- Spicy Black Bean Soup
- Curried Butternut Squash Soup
- One Pot Mulligatawny Soup
Also check out this post for our Best Soup Recipes!
Spicy White Bean Chili with Shredded Chicken
Servings:
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 poblano pepper, seeded and diced
- 1 Anaheim pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 1 tablespoon minced oregano
- 1 tablespoon thinly sliced chives
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chile pepper
- ½ teaspoon cayenne pepper
- 2 ears charred sweet corn kernels
- 3 cups low chicken stock
- 2 (15 ounce) cans white beans
- 1 ½ cups cooked, shredded chicken
- salt and pepper to taste
garnish
- charred corn kernels
- cilantro leaves
- thinly sliced radishes
INSTRUCTIONS
- Pour oil into a saucepan and place over medium-high heat.
- Add onion and sauté for 3 to 4 minutes.
- Add garlic, poblano, Anaheim and jalapeno peppers and season with salt and pepper. Sauté for 3 to 4 minutes or until onions start to become translucent.
- Add herbs and spices and continue to sauté for 1 to 2 minutes. Stir in corn and reduce heat to medium. Season with salt and pepper.
- Add the stock and stir together.
- Roughly mash one can of beans with a potato masher and stir into the saucepan along with the other can of beans plus the juices from both cans. Fold in chicken and lower heat to medium-low to simmer.
- Simmer chili for 10 to 15 minutes. Adjust seasonings and serve topped with garnishes.
NOTES
- *Makes 2 quarts Chili
Calories: 244kcal Carbohydrates: 31g Protein: 17g Fat: 7g Saturated Fat: 1g Cholesterol: 20mg Sodium: 80mg Potassium: 741mg Fiber: 7g Sugar: 3g Vitamin A: 492IU Vitamin C: 18mg Calcium: 99mg Iron: 4mg
CUISINE: American
KEYWORD: chili, white bean chili
COURSE: dinner, lunch
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
looking forward to trying this … Trader Joes has roasted corn in the frozen vegetables section that would make this an easy chili to cook!
Totally! Hope you enjoy it!
This turned out amazing. Had to use frozen corn due to the crazy price of corn in the winter, but I ended up turning the cast iron on high to char the corn up fast. Still came out great. I originally thought this recipe would be too spicy for my kids and baby tongued mother in law due to the spices and peppers, but it came out with a manageable heat that wasn’t too overwhelming. Thanks for the awesome recipe.
Why oh why don’t you embed photos of the dish on the save/print feature???? So frustrating. I never use the feature just because there is no image associated. At least set it up to give us the option. Pretty please?
Nothing like a spicy white bean and chicken chili in a cold day!
I love the look of that charred corn, it’s so cute (and delicious)! I also love shredded chicken in, well, everything! Sounds like a great chili.