White and Black Bean Chicken Chili

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

Ingredients

Instructions

  1. 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.
  2. While chicken boils, dice onion and jalapeno.
  3. In a smll skillet, saute onion and jalapeno in olive or avocado oil until onion are tender. Remove from heat and set aside.
  4. Once chicken is done, remove from pot and shred. Return shredded meat to the pot.
  5. Add green chilies, beans, corn, onions, jalapeno, and spices to the chicken and stir well.
  6. Cover and simmer for about 15-20 minutes.
  7. Stir in lime juice, sour cream, and heavy cream. Taste and add salt and pepper if needed.
  8. Serve with fresh cilantro, shredded cheese, jalapeno slices, sour cream, or tortilla strips.
Keywords:Soups and Stews, Chicken, Black Beans