White Chili with Chicken

Today's formula for White Chili with Chicken is a delectable, unique formula that we produced for Albertsons Supermarket as a major aspect of their Cans Get You Cooking project.

When you have a decently supplied storeroom with a mixture of canned fixings close by like beans, chicken stock, peppers and chilies, corn and even potatoes – a nutritious and scrumptious feast like our White Chili with Chicken meets up in only minutes!

Our white stew has delicate lumps of chicken in a light soup that is crammed with vegetables and beans! Some included crisp ringer pepper and onion, in addition to a radiant mix of herbs and flavors make this white bean stew with chicken fantastically tasty! We likewise finished the stew with a sprinkle of crisp lime squeeze, some new cilantro, and a touch of harsh cream for a smooth, citrusy note that superbly supplements the zesty high temperature in the bean stew.

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Canning is one of the most ideal approaches to get sustenance from ranch to table on the grounds that it secures supplements at the crest of readiness hours in the wake of picking.

Including canned leafy foods is an extraordinary approach to add vitamins and minerals to your dinners – in addition to they are helpful to dependably have close by.
Canned nourishments are a savvy choice for encouraging a family on a budget.

Serves:6-8 servings

Prep time:15 mins

Cook time:20 mins

Total time:35 mins

Ingredients

• 1 pound boneless skinless chicken thighs, cut into bite sized pieces (approximately 2 pounds of bone-in and skin-on chicken thighs will yield 1 pound of useable meat)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1½ cups diced onion
• 1 cup diced orange or yellow bell pepper
• 1 tablespoon minced garlic
• ½ teaspoon ground coriander
• 1 teaspoon dry oregano
• 1½ teaspoons cumin
• 1 ½ teaspoons chili powder
• 2 bay leaves
• ¼ cup chopped fresh cilantro
• 2 14.5-ounce cans chicken stock
• 1 4.25-ounce can diced green chilies
• 1 14.5-ounce can white cannellini beans with liquid
• 1 14.5-ounce can red kidney beans, rinsed
• 1 14.5-ounce can creamed corn
• 1 14.5-ounce can diced potato, drained
• 2 tablespoons canned diced jalapeño, any stems and seeds removed
• 1 pint sour cream
• Fresh lime juice, tortilla chips, sour cream and cilantro (optional as garnish)

Instructions

1. Season both sides of chicken pieces with salt and pepper.
2. In a large heavy bottomed pot, heat oil over high.
3. Add half of the chicken pieces and brown thoroughly on both sides (3-4 minutes on each side). Remove to a bowl or plate and brown the second batch of chicken in the same manner. Remove that batch and add to bowl with first half.
4. Lower heat to medium high and add onions and bell peppers. Cook for two minutes and add garlic. Cook for 30 seconds.
5. Add chicken back in with any juices that accumulate along with coriander, oregano, cumin, chili powder, bay leaves, cilantro, chicken stock, chilies, white beans, red beans, creamed corn, diced potato and jalapeño.
6. Bring to a boil, lower heat and simmer 10 minutes.
7. Stir in sour cream and heat to hot but not boiling.
8. Serve with additional sour cream, additional cilantro, tortilla chips or fresh squeezed lime juice.