Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
- Step 2: Stir in the shredded chicken, chicken broth, Great Northern beans, and diced green chilies.
- Step 3: Bring the mixture to a boil, then reduce heat and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
- Step 4: Taste and adjust seasonings as needed. Add salt and pepper to taste.
- Step 5: Serve hot, garnished with your favorite toppings like sour cream, shredded cheese, or cilantro.
Notes
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if needed to loosen it up.
- A dollop of avocado crema and some crushed tortilla chips makes for a vibrant and delicious serving option.
- For extra flavor depth, consider adding a pinch of smoked paprika along with your salt and pepper at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American