Chicken Artichoke White Bean Chili
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Chicken Artichoke White Bean Chili
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
Ingredients
Scale
- 30 ounces rotisserie chicken, skin removed and meat shredded
- 1 medium onion, chopped
- 1 teaspoon garlic
- 1 tablespoon olive oil
- 2 (32 oz) chicken broth carton
- 1 (15 oz ) can small white bean ( frijoles Blancos), drained and rinsed
- 1 (15 oz) can cannellini white kidney beans, drained and rinsed
- 1 (15 oz) great northern beans, drained and rinsed
- 2 (4 0z) mild green chiles
- 1 (13-ounce) can artichoke hearts, drained
- 1 teaspoon dried oregano
- 2 teaspoons dried cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups Original Top the Tater sour cream
- 1 cup heavy cream
Instructions
- On a cutting board chop up a medium size onion and transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions,artichoke hearts, and garlic.
- Add the mild green chiles, chicken broth, oregano, cumin, salt, and black pepper. Bring to a low boil.
- Drain all the beans and add to the stock pot. Add the shredded rotisserie chicken and simmer for 30-40 minutes uncovered.
- Stir in the heavy cream and Original Top the Tater sour cream.
- Serve and enjoy!
Notes
- Garnish the Chicken Artichoke White Bean Chili with sour cream, shredded cheese, tortilla strips, and chopped fresh cilantro. A good squeeze or two of fresh lime juice adds a delicious boost of flavor to this recipe!
Nutrition
- Serving Size: 12
- Calories: 375
- Sugar: 3
- Sodium: 1023
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 23
- Protein: 30
- Cholesterol: 110
