Karina’s Birthday Soup-Chicken White Bean Chili

Don’t tell her I posted this… Today is Karina’s 18th birthday and this is her favorite soup.  Also don’t tell her this is part of the 4 Hour Body diet.  This soup is SOUP-er quick and easy!  This feels less like a chili to me and more like a soup with beans.


Original recipe is from the Cooking Channel website found here.

Chicken White Bean Chili

  • Rinse and drain beans before you begin
  • 4 teaspoons olive oil
  • 2 pounds ground chicken
  • 1 teaspoon salt
  • 1 clove garlic, crushed with a press
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • Two 15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained, I will often do a can of black beans and a can of white beans just for fun
  • One 16-ounces of your favorite salsa, if you don’t like your salsa, you won’t like your soup
  • One 14 to 28 ounces chicken broth or stock, depending on how thick you like it
  • 2 tablespoons fresh cilantro leaves, for garnish, optional
  • 1 avocado for garnish, optional

In a large pot, heat 1 teaspoon oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt. Add the chicken to the Dutch oven in two batches, and cook until the chicken is no longer pink, stirring occasionally, about 6 minutes per batch, and adding 1 teaspoon more oil for the second batch. With a slotted spoon, transfer the chicken to a medium bowl once it is done.

After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa, broth and browned chicken, and bring to a boil. Reduce the heat to low, cover and let the chili simmer for 15 minutes. To serve, garnish with cilantro.


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