Recipe: White Bean Chicken Chili
Sunday calls for a big pot of white bean chicken chili 🥣 this is a family recipe that I grew up loving; it brings me right back to cozy fall nights as a kid. high in protein and filling, it makes for the perfect fall meal and is also great for leftovers! Watch the recipe reel here.
Ingredients:
3 large chicken breasts (boneless/skinless)
1 cup chicken bone broth
1 white medium onion
1 cup kale
2 cloves garlic
1 (14.5 oz) container of salsa
3 cans of small white beans, undrained
3 tbsp mesquite seasoning (or you can use chipotle powder, smoked paprika, garlic powder, chili powder, onion powder)
S&P
1 tbsp olive oil
1/3 cup cilantro or parsley
2 avocados
monterey jack cheese
How To:
Cook 4 chicken breasts in pot with olive oil for 5-7 minutes each side.
While chicken is cooking, chop white onion and mince garlic.
Directly in the pan, mix in the bone broth, onion, garlic, salsa, white beans (undrained - pour entire can in), mesquite seasoning and S&P.
Let simmer for 20 minutes.
Shred your chicken. Add in kale.
Top with cilantro or green onion, monterey jack cheese and avocado.
