Chicken and White Bean Chili
This white bean chicken chili recipe is one my family really enjoys. It's a light, spicy soup that's great in any season. For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
vegetable oil, or to taste
2
tablespoons
skinless, boneless chicken breast, cut into cubes
2
pounds
green bell pepper, diced
1
onion, diced
1
small
jalapeno peppers, minced
2
garlic, minced
2
cloves
chicken broth
1
quart
salsa
1
(8 ounce) jar
chili powder
2
teaspoons
ground cumin
2
teaspoons
salt
1
teaspoon
ground black pepper
1
teaspoon
paprika
½
teaspoon
cayenne pepper
¼
teaspoon
white (cannellini) beans, drained and rinsed
2
(15.5 ounce) cans
fresh cilantro
¼
cup
 Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
  Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
  Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.
