White Chicken Chili with Pinto Beans, Chickpeas, and Corn. Topped with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Easy and delicious!
This is one of the best white chicken chili recipes I’ve ever tried! I actually prefer this easy white chicken chili to any regular beef chili: the flavors are so rich, the chili is very filling, yet light (not heavy). Love these kinds of food! Makes a great lunch at work, too!
If you love white beans in your diet – make this chili! Garbanzo beans, pinto beans fit perfectly in this dish. This chili is healthy, made completely from scratch, and gluten free:
And, here are a few step-by-step photos. First, cook sliced chicken, chopped onion, minced garlic, 1/2 teaspoon cumin and salt to taste on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink. Cook the meat right in the soup pan. Cut up the cooked chicken into even thinner slices so that it looks like it’s shredded.
Add chicken broth, green chili peppers, pinto beans, garbanzo beans:
Also add corn, refried pinto beans + plus spices. If you don’t have a can of refried beans, use an 1 extra can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili:
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the chili thickens: