Healthy White Chicken Chili


– 1 large red bell pepper, diced – 1 large yellow onion, diced – 2-3 cloves garlic, minced – 2 Tbsp. Extra Virgin Olive Oil – 1 lb. pre-cooked chicken, diced or shredded (store-bought rotisserie chicken works well) – 1 (32 oz) carton, reduced-sodium chicken broth or bone broth – 1 (15.5 oz.) can, cannellini beans – 1 (15.5 oz.) can, great northern white beans – 1 (15.5 oz.) can, yellow sweet corn – 1 (4 oz.) can, diced green mild chiles Spices: – 2 tsp. cumin – 2 tsp. chili powder – 1 tsp. garlic salt – 1 tsp. black pepper – 1/2 tsp. oregano


Step 1

To a large stock pot or Dutch oven, add the olive oil and heat over medium-high heat. Add the diced onion and bell pepper. Saute for 7-10 minutes. Add the minced garlic and saute for 2 more minutes.

Step 2

To the pot, add the remaining ingredients: chicken, broth, beans, corn, chiles, and all spices. Stir well and cover with lid until it comes to a boil.

Step 3

Reduce heat to medium low and simmer for 12-15 minutes.

Step 4

Serve right away while hot and top with your favorite chili toppings. Refrigerate any leftovers in an airtight container for up to 5 days.

Check out a couple of our other soup recipes below!