White Bean Chicken Chili

A few snow days ago, my sister posted a picture to Instagram that totally made my taste buds jealous. She was using her day off to make a big pot of white bean chicken chili. I knew I had to recreate it as soon as possible!

My sister and I generally cook chili the same way: throw a lot of things in a pot, and keep adding things until it tastes right. Sometimes the method turns out better than others, obviously, but it almost never goes completely wrong. I knew I could use her picture of her ingredients to make a batch of my own that would be just as delicious.

This past Friday was cold and rainy - typical January weather around here. The Caps were playing that night, my cold was still hanging around, and curling up in front of the TV to watch hockey with a big bowl of chili sounded perfect to me. I had just about all the ingredients I needed to make Nat's non-recipe recipe, so, after a quick trip to the store, I was ready to go. This chili came together in next to no time (maybe 20 minutes!), and then simmered away for a few hours, making the house smell amazing! It was so hearty and delicious that I knew I had to share it here.

Keep in mind, these measurements are generally estimates - chili is very forgiving as far as ingredients go. If you have more specific questions about what I include, feel free to email me. I'll help as much as I can!

White Bean Chicken Chili
makes ~6 servings

Ingredients

• 2-3 chicken breasts, cut into bite-sized pieces 
• 1 onion, diced 
• 2-3 garlic cloves, minced 
• 1 can diced green chiles 
• 2 cans diced tomatoes 
• 1 can corn, drained 
• 2 cans great northern beans, drained 
• 2/3 box chicken broth (may need a little more or less) 
• 1/2 cup spicy v8
• Juice from 1 lime 
• Chili powder 
• Cumin 
• Salt 
• Pepper 

Directions

1. In a soup pot, season chicken with salt and pepper, then sauté chicken, onions, and garlic in a little bit of olive oil over medium heat until chicken is almost fully cooked (or fully, if you want to be safe). 
2. Add chiles, corn, diced tomatoes, and beans, and stir to combine. 
3. Add enough chicken broth to just about cover all ingredients, then add V8 and lime juice. 
4. Add chili powder and cumin to taste – start with a few tablespoons of chili powder and a teaspoon of cumin, and add more to taste, if needed. 
5. Bring to a boil, then cover and reduce heat. Simmer for 2-3 hours, stirring occasionally. 
6. Serve with crushed tortilla chips, Greek yogurt or sour cream, and shredded cheddar!