Southwest Chicken and White Bean Chili

By BFL Team

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  • ¼ cup olive oil 
  • 1 ¼ cups onion, chopped
  • 1 large green bell pepper, chopped
  • 3 teaspoons bottled, minced garlic
  • 6 cups shredded rotisserie chicken
  • 3 ½ tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes in juice<
  • 2 cups chicken broth
  • ½ cup chopped cilantro
  • 6 lime wedges


Heat oil in a large pot over medium-high heat. Add onion, bell pepper and garlic and sauté until vegetables begin to soften, about 5 minutes. Add chicken and sprinkle with salt and pepper. Mix in chili powder, tomato paste, cumin and oregano. Add beans, 1 cup of chicken stock and canned tomatoes. Simmer until chili is thickened, about 25 minutes. Add more chicken broth if chili is too thick. Season to taste with salt and pepper. Mix in cilantro and top each serving with a squeeze of lime. Serves 6.

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