Y’all – last week I came down with the WORST cold. I was coughing, sneezing, and could barely talk (not a good combo for a teacher). On Wednesday, all I wanted was a big bowl of chicken soup, but plain chicken soup is not one of Jeff’s favorite meals, so I decided to try to create my own White Chicken Chili recipe. I ended up with this delightful White and Black Bean Chicken Chili. It was warm and comforting, just like I wanted, and the spice really helped with my cold symptoms. It was also easy and quick to make, which is always a plus on a busy weeknight! I don’t care what anyone says – chicken soup (or, in this case, chicken chili) is definitely the cure for the common cold. (If you are a fan of traditional chicken noodle soup, you can find my favorite recipe for that here.)
White and Black Bean Chicken Chili
- In a large stock pot, boil chicken breasts in about 6 cups of water for 15 to 20 minutes (until cooked through). Season with salt and pepper.
- While chicken boils, dice onion and jalapeno.
- In a smll skillet, saute onion and jalapeno in olive or avocado oil until onion are tender. Remove from heat and set aside.
- Once chicken is done, remove from pot and shred. Return shredded meat to the pot.
- Add green chilies, beans, corn, onions, jalapeno, and spices to the chicken and stir well.
- Cover and simmer for about 15-20 minutes.
- Stir in lime juice, sour cream, and heavy cream. Taste and add salt and pepper if needed.
- Serve with fresh cilantro, shredded cheese, jalapeno slices, sour cream, or tortilla strips.