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White Bean Chicken Chili | Sweat and Tell

White Bean Chicken Chili

White Bean Chicken Chili

15 mins prepServes 6

Sunday calls for a big pot of white bean chicken chili! This is a family recipe that I grew up loving; it brings me right back to cozy fall nights as a kid. High in protein and filling, it makes for the perfect fall meal and is also great for leftovers!

6 servings

What you need

monterey jack

1 oz monterey jack

olive oil

1 tbsp olive oil

skinless boneless chicken breast halves

1 cup skinless boneless chicken breast halves

garlic clove

2 clove garlic clove

kale

1 cup kale

salsa

14 ½ oz salsa

canned white cannellini beans

3 can canned white cannellini beans

cilantro

⅓ cup cilantro

salt & pepper

1 tsp salt & pepper

white onion

bone broth

1 cup bone broth

avocado

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Instructions

1. Cook 4 chicken breasts in pot with olive oil for 5-7 minutes each side. 
2. While chicken is cooking, chop white onion and mince garlic.
3. Directly in the pan, mix in the bone broth, onion, garlic, salsa, white beans (undrained - pour entire can in), mesquite seasoning and S&P.
4. Let simmer for 20 minutes. 
5. Shred your chicken. Add in kale. 
6. Top with cilantro or green onion, monterey jack cheese and avocado. Enjoy!

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