Last week I had two leftover chicken breasts and wanted to create something new for dinner, so I invented this batch of white bean and chicken chili with the vegetables in my fridge. I knew it would be healthy but I was delighted that it was incredibly tasty too. My mister gave it two big thumbs up so I made it again on Saturday, twice in one week!
This recipe is just filling enough with the beans and chicken, but light too due the vegetables. Bonus, it’s low in fat and high in nutrition ~ I highly recommend it for something hearty, healthy, and extremely tasty on a cold winter’s night!
2 tbsp olive oil
½ med yellow onion, diced
¾ cup thinly sliced leeks*
1 yellow pepper, diced
32 oz. chicken broth
2 15 oz cans of white beans (cannellini or navy)
2 cooked chicken breasts, diced
¾ tsp cumin
½ tsp white pepper
shredded jack cheese for topping
cilantro for garnish
*If you’ve never had leeks I recommend them for soups and other savory dishes, they are a sweeter more subtle version of onion and they are absolutely delicious. My favorite is the middle section of this vegetable.
In large pot, sauté diced onion in olive oil over medium low heat. After a minute, add sliced leeks, continue stirring 1 to 2 minutes, then add diced yellow pepper and continue to stir 2 more minutes until entire medley is soft.
Add chicken broth, rinsed white beans, cumin, white pepper, and diced chicken to pot, then simmer on low for approximately 20 minutes to allow flavors to infuse. Serve hot with shredded jack cheese and cilantro as garnish.
Printable recipe here.