Warm and hearty, this chicken and white bean chili is comfort food at it's delicious best! Nutrient dense and easy to make, this recipe is another great collaboration with Erin Walker of A Little Salt blog.
3cups(750 mL) cooked or canned Great Northern beans, drained & rinsed (see notes)
1can(12 oz/341 mL) corn, drained or 1 cup (250 mL) fresh or frozen corn
3cups(750 mL) shredded cooked chicken (see notes)
1Tbsp(15 mL) cumin
1/2Tbsp(7 mL) paprika
pinchof red chili flakes
4cups(1 L) chicken broth
salt & pepper, to taste
6largeburger or kaiser buns
1/2cup(125 mL) shredded cheddar cheese
1-2scallions, sliced, for garnish
Directions
In a large soup pot, melt butter over medium heat. Add onion, garlic, celery and a pinch of salt and pepper, and cook until softened and fragrant, about 5 minutes. Add red pepper and cook for 2 minutes.
Add beans, corn, chicken, cumin, paprika, red chili flakes and a pinch of salt. Stir gently, to bloom spices. Slowly add the broth, and bring to gentle boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Taste, and season with salt and pepper, if desired.
Remove 3 cups (750 mL) of soup to a blender pitcher, and blend until smooth. Pour blended soup back into the pot, stirring to combine. Keep heat on low to simmer.
Meanwhile, turn the oven on broil. Cut off top of buns, and remove bread from inside to create a bowl. Save the bread chunks to dip in the chili, or for bread crumbs for future recipes.
Sprinkle a bit of cheese in the bottom of each bread bowl and arrange bowls on a cookie sheet, broiling for 3-5 minutes, until edges are starting to brown.
Fill bowls with a generous helping of chili, top with remaining cheese, broil again if you want melted cheese, then add a generous sprinkle of scallions. Enjoy!
Notes
Great Northern beans are a type of white bean grown in Southern Alberta. You can also use white kidney, cannellini or navy beans.
A 19 oz (540 mL) can of beans, drained & rinsed, yields 2 cups (500 mL) cooked beans.
To make 3 cups (750 mL) Great Northern Beans from dried beans, you'll need 1 1/4 cup (300 mL) dry beans. Check out this link on our website for more info on preparing and cooking dry beans.
This is a great recipe to use up any leftover rotisserie chicken!
3cups(750 mL) cooked or canned Great Northern beans, drained & rinsed (see notes)
1can(12 oz/341 mL) corn, drained or 1 cup (250 mL) fresh or frozen corn
3cups(750 mL) shredded cooked chicken (see notes)
1Tbsp(15 mL) cumin
1/2Tbsp(7 mL) paprika
pinchof red chili flakes
4cups(1 L) chicken broth
salt & pepper, to taste
6largeburger or kaiser buns
1/2cup(125 mL) shredded cheddar cheese
1-2scallions, sliced, for garnish
1
In a large soup pot, melt butter over medium heat. Add onion, garlic, celery and a pinch of salt and pepper, and cook until softened and fragrant, about 5 minutes. Add red pepper and cook for 2 minutes.
2
Add beans, corn, chicken, cumin, paprika, red chili flakes and a pinch of salt. Stir gently, to bloom spices. Slowly add the broth, and bring to gentle boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Taste, and season with salt and pepper, if desired.
3
Remove 3 cups (750 mL) of soup to a blender pitcher, and blend until smooth. Pour blended soup back into the pot, stirring to combine. Keep heat on low to simmer.
4
Meanwhile, turn the oven on broil. Cut off top of buns, and remove bread from inside to create a bowl. Save the bread chunks to dip in the chili, or for bread crumbs for future recipes.
5
Sprinkle a bit of cheese in the bottom of each bread bowl and arrange bowls on a cookie sheet, broiling for 3-5 minutes, until edges are starting to brown.
6
Fill bowls with a generous helping of chili, top with remaining cheese, broil again if you want melted cheese, then add a generous sprinkle of scallions. Enjoy!
