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White Bean and Chicken Chili with Roasted Garlic

White Bean and Chicken Chili with Roasted Garlic

We had YET ANOTHER cold and rainy day here in Portland so I decided to finally try making a white bean and chicken chili. It was a simple recipe to make and it tasted really, really good. I liked the chunks of chicken and pieces of green chili. My favorite part of this soup was the cilantro and roasted garlic flavor of the broth, it was delicious. My husband, son, and I loved it but my daughter wasn’t a fan. I didn’t make it spicy so the kids could eat it but next time I’ll add jalapeno for a bit of a kick. It wasn’t as thick as a regular chili but not as thin as a soup. I topped each bowl with crispy corn tortilla strips, cotija cheese, and green onions.

White Bean and Chicken Chili:

Ingredients:

  • 1-2 tsp olive oil
  • 1/2 sweet yellow onion
  • 1 7 oz can of whole green chiles, diced
  • 1 tsp cumin
  • 1/2 tsp oregano
  • Sea salt and freshly cracked pepper, to taste
  • 4 cups of chicken broth (I used homemade)
  • 1 head of roasted garlic, smashed with a fork
  • 1 15 oz can of white beans, rinsed and drained
  • 1 15 oz can of white kidney beans, rinsed and drained
  • 2 cups of roasted chicken, chopped
  • 1/2 cup of fresh cilantro, chopped

White Bean and Chicken Chili with Roasted GarlicHow to Make White Bean and Chicken Chili with Roasted Garlic

Roast the garlic (click here for instructions).

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 3-4 minutes; add the diced green chiles, cumin, oregano, and some sea salt and freshly cracked pepper. Cook for 1-2 minutes then add the broth.

Once the roasted garlic is done, squeeze it out of the husk and smash it with a fork. Add the roasted garlic to the broth and mix it thoroughly. Next add the beans, chicken, and cilantro. Simmer on low for 30 minutes.

Toppings:

  • 2-3 corn tortillas, cut into strips and baked until crispy
  • 2 green onions, diced
  • Cotija cheese, shredded

White Bean and Chicken Chili with Roasted Garlic While the soup is simmering. Heat the oven to 400 degrees.

Coat a baking sheet with cooking spray then place the tortilla strips on it and spray them with cooking spray and season with sea salt. Bake in the oven for 5-7 minutes or until golden brown.

Taste the chili and re-season with salt, pepper, oregano, or cumin if needed. Ladle the chili into bowls, top with crispy tortilla strips, cotija cheese, and green onions. Enjoy.

White Bean and Chicken Chili with Roasted Garlic

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

 

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54 Comments

  1. Hey Pam! its really hot here in south africa at the moment! But your food item still looks delicious! : ) And you have a lovely blog design and layout by the way, lots of super chow! Costa

  2. An excellent dish, Pam!! waw!!

    MMMMM,…lovely!

    I just gave you an AWARD!! Why?? Come over @ my latest post & you can find it out!!

    Congrats!

  3. I love this stuff! Good for you, too! And cannellini beans are so good in this…they are my favorite bean…so tender and creamy!

  4. Pam, this chili looks so delicious! I love the lightness and its heartiness while serving the purpose to satisfy comfort to the cold weather outside.

    This chili recipe is a definite keeper. Many thanks…

  5. Another rainy day? I'll trade you your rainy day for my potentially snowy (another 4-8 inches) one. This chili looks really delicious. I need to broaden my horizons in making various chilis.

  6. Pam, this looks so tasty, but your title is white Bean and Chicken chili. The picture looks like it has chicken pieces, but no mention in the ingredient listing.

  7. I love the sound of roasted garlic and cilantro together…perhaps a match made in heaven. I would love this spiced up with the extra jalapeno…so warming and hearty!

  8. This looks yummy. I love that Mexican cheese!!! NOT cold here. It was 85 yesterday and we had a delightful afternoon on my Mom's lake!!

  9. I am so sorry I forgot to add the chicken to the ingredients list. We are camping in our motorhome and my itouch won't let me edit the recipe – UGH!!

    I used 2 cups of leftover roasted ckicken, chopped.

    I will correct the recipe when I get home from the beach later today. Thanks for letting me know that the chiken was missing.

    Pam

  10. Pam, this looks delicious. When our children were small I put out red pepper flakes so those who like things hot could have them hot and the tamer palates could not complain. Have a great day. Blessings…Mary

  11. It's sunny here today, belying the cold outside, but that looks like a great winter dish! As for me, I just want to put on my Ray-Bans and soak up some sunshine – from inside a window, of course!

  12. don't get me wrong–i love red meat in general and beef chili, but there's something so fulfilling about white chili. this batch looks great–roasted garlic provides such an awesome flavor. πŸ™‚

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  14. Looks good to me. My daughter is going through a fussy stage at the moment – I'm trying to tempt her wih anything other than pasta and cheese sauce!! Might give this a go

  15. I love the idea of this soup! Roasted garlic, creamy beans, crunchy tortilla strips, and grated cheese… mmm… Perfect for a rainy or snowy day!

  16. oh this looks amazing, i just love all the flavors and the garlic!

    i made your cookies the other night, they were a hit!

  17. this looks delicious – and of course I LOVE the cilantro part of your recipe. I posted my recipe for white bean chicken chili today as well – it must be the dreary weather we are both experiencing! thank you for all of the wonderful cooking inspirations!

  18. Maybe she's like me, and has reservations about cilantro. I absolutely adore everything else, though πŸ™‚ (the beans in the ingredient list seem to have been doubled up, and the chicken omitted.)

  19. For me, this is an urban cowboy dish!
    Love the combination of tortilla and beans. However, overcooked my beans making it too mushy.
    I'll try my luck next time.