White Bean Chicken Chili | Recipe Review

Let’s do quick and healthy to start the New Year! Cuz that’s what I look for, recipes that build a healthy body and don’t break the bank or the time budget. So when I found out the Orem Public Library had ordered the new Six Sisters’ Stuff cookbook, Six Sisters’ Stuff Healthy Eats: 101+ Delicious Recipes and Tips for a Healthy Family, I got excited, so excited I bought my own copy before OPL’s arrived! The book is full of easy, appealing recipes that will be great additions to your menu and your taste buds. This White Bean Chicken Chili is perfect for a quick meal on a cold winter night.

White Bean Chicken Chili

White Bean Chicken Chili | Recipe Review
What You Need
  • 2 cups low sodium chicken broth*
  • 2 15-oz cans Great Northern or navy beans, drained** (low sodium preferably)
  • 2 cups mild salsa verde
  • 2 cups cooked chicken, shredded or cubed (You can use one package of Chunky Seasoned Chicken)
  • 2 tsp ground cumin***·        
  • Tortilla chips, shredded cheese, and/or avocado for garnish

What You Do
  1. In a large pot or Dutch oven over medium heat, combine chicken broth, beans, salsa verde, cooked chicken, and cumin.
  2. Bring mix just to a boil, reduce heat to medium low, and simmer 5 – 10 minutes to heat through and allow flavors to combine and deepen.
  3. Ladle chili into bowls and garnish each bowl with tortilla chips, cheese, and avocado as desired.

Helpful Hints and Hacks

*Before adding the broth, take this step: Heat a tablespoon of oil in the Dutch oven. Add ½ cup diced onion and cook 3 – 5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds. Continue as directed in the recipe. This little extra step really steps up the flavor, so don’t skip it!

**To give this a little more density, I added a third can of beans, undrained and pureed, with the 2 cans called for in the recipe. It made a nice difference, and is a step worth keeping.

*** If your recipe begins by sauteing onions and other vegetables, add the recipe’s herbs, spices, and seasoning just after the sauté, but before adding liquids or other ingredients. Cook this mixture about 30 seconds to 1 minute, stirring frequently, and then add the next ingredients. This step deepens the flavor and aroma of the dish you’re making, sooo yummy!

This chili is like a thick soup, so adding the pureed beans gives it more body and, man, is it good. The flavors of salsa verde, cumin, and chicken meld together beautifully, and the texture is just creamy enough to be comforting. We’re adding this one to our cold weather menu rotation at our house. Maybe you’ll find something in this cookbook to add to yours! Happy New Year, and ciao for now!

Reviewed by Anne