Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, finely minced
- 1/2 jalapeño, seeded and diced (optional)
- 1/4 cup mild diced green chiles
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans white beans (14 oz cans)
- 1 can corn (14 oz can)
- 4 cups chicken stock
- 2 chicken breasts, cooked and shredded (or 1 pound lean ground chicken, cooked)
- Sliced jalapeño or cilantro for garnish
- Shredded dairy-free cheese (optional)
Instructions
- Heat a large heavy-bottom pot over medium heat.
- Add olive oil, then onion, green chiles, garlic, jalapeño, oregano, thyme, salt, and pepper.
- Sauté until onions are almost translucent and the mixture is fragrant.
- Rinse and drain beans, then puree one can’s worth in a blender or food processor.
- Add whole beans and corn to the pot and stir.
- Pour in chicken stock and pureed beans, stirring well.
- Cover and cook for 20-25 minutes, stirring regularly.
- Add shredded chicken and stir. Let simmer for a few more minutes.
- Serve with jalapeños, cilantro, and dairy-free cheese if desired.
Notes
- Non-dairy toppings include avocado, lime, fresh herbs, or crushed tortilla chips.
- Common mistakes: overcooking the chicken or skipping the bean puree, which thickens the chili.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 50mg