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You can sit down to a bowl of flavorful and comforting White Bean and Chicken Chili in just 30 minutes. This recipe is brimming with flavorful herbs and spices, which simmer in a rich chicken broth thickened with butter and flour. Add shredded chicken and plump GOYA® Cannellini for a stick-to-your-ribs, medium-spiced chili that’s perfect for any night.
Ingredients
For the Chili:
¼ cup
butter
1
onion, finely chopped (about 1½ cups)
3 tbsp.
all-purpose flour
1 tbsp.
chili powder
1 tbsp.
GOYA® Minced Garlic
2 tsp.
ground cumin
2 packets
GOYA® Chicken Flavored Bouillon, mixed with 4 cups water
1½ cups
half and half
4 cups
cooked, shredded chicken or turkey
2 cans (15.5 oz.)
(each) GOYA® Cannellini, drained and rinsed
2
GOYA® Jalapeño Peppers, coarsely chopped
For the Garnish:
Sour cream
Chopped fresh cilantro
Directions
Step 1
Heat butter in large, heavy pot over medium-high heat until melted and foaming. Add onions to pot. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Add flour, chili powder, garlic and cumin to pot. Cook, stirring often, about 3 minutes more.
Step 2
Whisk chicken bouillon mixture and half and half into pot. Bring broth to boil. Stir in chicken, cannellini beans, jalapeños and Adobo. Reduce heat to medium low. Simmer, stirring occasionally, until beans are warmed through and flavors come together, about 5 minutes.
Step 3
To serve, ladle chili into warm bowls. Garnish with sour cream and cilantro.
New from Goya
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