Chicken Chili with White Beans Recipe

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A savory meal that contains artichoke hearts as a flavorful addition.
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  • 13 3/4 ounces artichoke hearts, drained and quartered
  • 1 3/4 pounds chicken
  • 15 ounces canned white beans, drained
  • 14 1/2 ounces diced tomatoes - canned, with or without jalapeno peppers
  • Option: fresh tomatoes instead of canned
  • 1 tablespoon cilantro
  • 1 tablespoon olive oil
  • 1 cup fresh onion, chopped
  • 1 package taco seasoning mix
  • 2 teaspoons fresh garlic, chopped
  • 1 cup water
Container: 12 inch Skillet and Blender
30 mins
15 mins
45 mins
  • Wash artichoke hearts and cut into quartered pieces. Set aside.
  • Cut chicken into quartered pieces. Set aside.
  • Drain canned beans and wash. Set aside.
  • If fresh tomatoes are being used, dice the tomatoes and set aside. Canned tomatoes with jalapeno peppers can be substituted if desired for extra spicy flavors.
  • Wash cilantro and chop into small pieces.
  • Place olive oil into skillet and heat on stovetop at a medium to medium high setting. When sufficiently heated, add onion and sauté for 4 to 5 minutes. Onion should be softened and not crisp textured.
  • Add 1/2 teaspoon of taco seasoning mix to onion and oil mixture in skillet. Blend in with whisk.
  • Add chicken and garlic to skillet. Cook chicken until no longer pink inside, approximately 4 to 6 minutes.
  • Add another 1/2 teaspoon of taco seasoning or add more to increase the intensity to desired taste. Then add water to skillet mixture and bring to a boil.
  • Place artichoke hearts, tomatoes and beans into skillet mixture and lightly stir together. Allow all ingredients to simmer for 5 to 7 minutes uncovered.
  • Garnish with fresh parsley or cilantro.
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Chicken Chili with White Beans Recipe Reviews

chicken chili with white beans

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"I added xtra taco seasoning. Delicious, my 14 year son ate 3 bowls....and he is a picky eater!"
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