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  • 2-pound boneless, skinless chicken breasts

  • 1 ½ tsp. salt 

  • 2 tsp. garlic powder

  • 2 tsp. of Mrs. Dash's original blend

  • 2 tbsp. t olive oil

  • ½ medium onion diced

  • 3 ribs celery diced

  • 4 garlic cloves minced

  • 1 can white kidney beans 

  • 1 tsp. Italian seasoning

  • ​1 tsp. paprika

  • 1 tsp. black pepper

  • 2 cups chicken broth

  • 1 cup sour cream

  • 1 ½ cups heavy cream

  • 1 cup of fresh corn

  • ½ cup parmesan cheese

  • ¾ cup white cheddar

  1. Season chicken with salt garlic powder & Mrs. Dash's original blend. Arrange on a sheet pan & place in the oven for 20 minutes at 400 degrees F. Once, completely cooked, shred chicken

  2. Add onion, celery, & garlic to a saucepan with olive oil over medium heat. Cook until translucent. 

  3. Add kidney beans & season with Italian seasoning, paprika, & black pepper. Cook for 5 minutes & add shredded chicken

  4. Pour in chicken broth, & simmer for 10 minutes over medium-low heat. Add sour cream, heavy cream & corn then allow to simmer for 5 minutes. 

  5. Add parmesan cheese & white cheddar cheese & simmer on low for ten minutes

  6. Season with salt to taste

  7. Ladle into a bowl & top with jalapeno peppers, a dollop of sour cream, & tortilla strips

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  • Jalapeños peppers

  • Sour cream

  • Tortilla strips for topping

Toppings

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