This easy Navy Bean Chicken Chili recipe is a fantastic option for those cold fall and winter days. It’s not only bursting with tangy and spicy flavor, but it’s also healthy and easy to make in 30 minutes or less for busy weeknight family dinners.
Easy Navy Bean Chicken Chili Recipe
If you are looking for a quick and hearty dinner, bean soup has been a favorite at our house. Navy beans are actually a variety of common beans. It’s called “navy beans” because it was a staple food for sailors in the mid-1800s.
Related: More chili recipes we love
Navy beans are also known for their healthy properties like lowering cholesterol. This healthy bean soup recipe is a dinner your entire family will love.
Ingredients Needed for Navy Bean Chicken Chili
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) low sodium chicken broth
- 1 (16 oz) bottle Salsa Verde
- 2 1/2 Tbsp Corn Starch
- 2 (10 oz) cans of diced tomatoes with green chilis
- 1/2 cup milk (your preference on %)
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 (15.5 oz) can of whole kernel corn
- 1 (15.5 oz) can of Navy beans
- 1 pound cooked and shredded chicken meat
- salt and pepper to taste
Directions to Make Navy Bean Chicken Chili Recipe
Step 1
Heat vegetable oil on medium-high heat until warm.
Step 2
Add onion and garlic. Cook until both turn slightly brown (2-3 minutes).
Step 3
Add chicken broth, Salsa Verde, cornstarch, tomatoes with chilis, milk, cumin, and chili powder. Add more cornstarch if necessary for additional thickness.
Step 4
Bring the pot to a boil and then simmer for 10-12 minutes.
Step 5
Add corn, shredded chicken, and navy beans.
Step 6
Season with salt and pepper as desired. Top with your favorite toppings! You can choose from sour cream and cheese, avocado, and cilantro.
Awesome Navy Bean Chicken Chili
This awesome navy bean chicken chili is a tasty comfort food during colder days. With just the right kick of chili, it will warm your tummy and your day!
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) low sodium chicken broth
- 1 (16 oz) bottle Salsa Verde
- 2 1/2 Tbsp Corn Starch
- 2 (10 oz) cans of diced tomatoes with green chilis
- 1/2 cup milk
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 (15.5 oz) can of whole kernel corn
- 1 (15.5 oz) can of Navy beans
- 1 pound cooked and shredded chicken meat
- salt and pepper to taste
Instructions
- In a saucepan, heat vegetable oil on medium-high heat until warm.
- Saute onion and garlic. Cook until both turn slightly brown (2-3 minutes).
- Add chicken broth, Salsa Verde, cornstarch, tomatoes with chilis, milk, cumin, and chili powder. Add more cornstarch if necessary for additional thickness.
- Bring the pot to a boil and then simmer for 10-12 minutes.
- Add corn, shredded chicken, and navy beans.
- Season with salt and pepper as desired. Add toppings, like sour cream and cheese, avocado, and cilantro!
More Chili & Soup Recipes From Kids Activities Blog
- Let’s make easy crockpot chili for dinner!
- For a change, try buffalo chili recipe.
- We love this Tim Love chili recipe you can make at home.
- Quick and easy this one pot chili pasta is sure to please.
- Oh so many yummy fall crockpot recipes the family will enjoy.
- Try this easy crockpot chili, perfect for busy nights.
- This is the best white chicken chili recipe ever!
Have you tried this easy Navy Bean Chicken Chili recipe? Share your experience in the comments!
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