Forget going out to eat or ordering takeout every time you crave American food. Try making Chicken and White Bean Chili at home. One serving contains 433 calories, 24g of protein, and 29g of fat. This recipe serves 9 and costs $1.68 per serving. This recipe is liked by 10 foodies and cooks. Head to the store and pick up bell pepper, soured cream, 5 can cannellini beans, and a few other things to make it today. It works best as a main course, and is done in roughly 45 minutes. It is perfect for The Super Bowl. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Similar recipes are White Bean Chicken Chili, Chicken and White Bean Chili, and White Bean and Chicken Chili.
Chicken and White Bean Chili
10Likes
67.36447143554688Score
45Min
9Serve
0.4kCalorieskal
20Carbogram
29Fatgram
1Rinse the chicken quarters really well and place them in a stock pot.
2To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic.
3Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes.
4Remove pot from the heat.
5Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled.
6Remove meat from the bones and chop it into small pieces then shred slightly; set aside.
7Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside.
8Return the stock pot to medium heat and bring to a simmer.
9Place the flour into a small bowl.
10While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed.
11Pour the paste into the stock pot and stir constantly until the mixture starts to thicken.
12Add the beans, chopped chicken, chili powder, coriander and cumin.
13Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon.
14Reduce the heat to low and add the fresh coriander, single cream and soured cream.
15Stir well until the single and soured creams are completely incorporated into the chili.
16Add pepper to taste.
17Serve immediately.
18Garnish with chopped avocado, spring onion, fresh coriander or grated cheese.
19Like most soups, this chili is great refrigerated and served the next day but if you intend on freezing it, leave out the whipping cream and soured cream (they separate when frozen) and add them just before serving.
20If youd like to spice things up a bit, add - teaspoon cayenne pepper or red pepper flakes for a slightly hot flavor.
SaveChicken and White Bean Chili
