Chicken Chili Recipe

Heat 1 Tbsp. olive oil in a large pot over medium heat. Add 1 finely chopped white onion to the pot and sauté for about 5 minutes, until the onions soften and become translucent.

Stir in 1 (1.25 oz.) packet of taco seasoning.

Add half of a 15.5 oz can of navy beans, half a 15.5 oz can of black beans, and one whole 15.5 oz. can of northern beans to a blender and puree. Include the liquid!

Stir pureed beans to the pot.

Add an 8 oz. can of tomato sauce, two 14.5 oz. cans of diced tomatoes with green chiles, and a 15.5 oz. can of drained whole kernel corn to the pot.

Add about 4.5 cups of shredded chicken to the pot. You can use leftover chicken such as rotisserie chicken or the meat of 3 cooked chicken breasts.

Mix in the remaining half can of navy beans and half can of black beans, then stir to combine.

Let your white bean chicken chili simmer over medium heat until fully heated through, about 15 to 20 minutes. Add juice of 1 lime and season with salt and pepper to taste.

Top with tortilla strips, shredded cheese, and sour cream to serve.