Lately with the craziness of life being at an all time high, I have been looking for super easy dinners. Usually this involves throwing everything together in the form of some sort of casserole and covering it in cheese (don't judge me) but I wanted to switch things up and get a little more creative with my one-pot meals.
I also had left over biscuits from our Biscuits and Sausage Gravy meal so I wanted to whip up something quick that I could still use the biscuits for - enter the white bean chili. It's like red bean chilies more flavorful and exotic cousin.
The result is a creamy, slightly spicy blend of goodness. I personally think that the melty cheese on top is a must and IF you happen to have some light and flaky homemade biscuits on hand the addition of that on top made it like a southwestern chicken pot pie...yes, this is WAY better than a casserole.
Chicken & White Bean Chili
3/4 pound boneless skinless chicken breasts, cubed
1 (7 oz.) can of green chiles
2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
1 cup yellow corn
1 medium sized onion, diced
1 tsp minced garlic
2 tsp cumin
1 tsp dried oregano
1 tsp paprika
salt and pepper
2-3 cups chicken broth
splash of hot sauce
shredded cheddar cheese to top
1.Sprinkle chicken with salt and pepper. In a soup pan over medium heat, brown chicken in oil.
2.Stir in the onion, garlic, corn and green chiles; cook 2 minutes longer. Sprinkle with oregano, paprika, salt, pepper, and cumin; cook 2-5 minutes longer or until chicken is browned and vegetables are tender.
3.In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the pan with the remaining beans and broth, add a splash of hot sauce (optional).
Cover and cook on medium-low for about an hour or until chicken is tender. Stir before serving. Sprinkle with cheese and top with biscuit half (optional).
*You could also do this recipe with left over cooked chicken - just add it after the veggies and reduce cooking time.