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Award Winning Creamy White Bean Chicken Chili
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Award Winning White Bean Chili

Michigan Award Winning White Bean ad Chicken Chili Recipe
Course Main Course, Soup
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 782kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds chicken thighs Boneless, skinless, seasoned with light salt and white pepper, cooked and cubed
  • 1 large onion chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 3-6 Jalapeno peppers seeded and fine chopped
  • 2 cloves garlic peeled and chopped
  • 1 pound sweet Italian sausage crumbled and browned.
  • 2 15-oz cans chicken broth low sodium
  • 30 ounces Great Northern white beans canned, rinsed and drained
  • 2 teaspoons white pepper
  • 2 teaspoon Mexican Oregano
  • 1 teaspoon cumin seeds toasted
  • 15 ounces sweet corn canned, drained
  • 22 ounces Alfredo Sauce jarred. About a jar and a half
  • 1 cup Salsa Verde your favorite brand, I prefer Jardines
  • Grated Parmesan or Romano cheese for garnish
  • Sliced black olives for garnish

Instructions

  • Cut chicken thighs into bite sized pieces. Set aside. In a large Dutch oven, heat oil. When hot, add onion, and all peppers. Cook, stirring frequently until onion starts to look translucent. Stir in garlic and cook until fragrant. Less than 1 minutes.
  • Tear the Italian sausage into pieces and add to vegetable mixture. When fat starts to render, add pieces of chicken. Stir and cook until meat is just undercooked. Drain fat.
  • At this point, if you want, add the ingredients to a slow cooker. Or you can continue with stove top cooking. 
  • Heat a small dry non-stick skillet over medium high heat. Add cumin seeds and cook just until fragrant. Add to soup.
  • Add chicken broth, beans, spices, Alfredo sauce, salsa verde and corn. Heat through until meat is cooked and flavors are well blended. About 40 minutes on medium low. Stirring frequently. 
  • If you're using a crockpot. After adding meat and vegetable mixture. Add the remaining ingredients to the slow cooker. Cook on low 3 - 4 hours.
  • Garnish when served in bowls with grated Parmesan or Romano cheese, and sliced black olives. Drizzle with chile oil for some color and even more flavor.

Nutrition

Calories: 782kcal | Carbohydrates: 37g | Protein: 41g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 2891mg | Potassium: 1413mg | Fiber: 6g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 78mg | Calcium: 129mg | Iron: 6mg