White Bean and Chicken Chili

White Bean and Chicken Chili
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Kitchen Team

Signature Recipe

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Prep Time

30 minutes

Cook Time

40 minutes



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2 tablespoons olive oil,
1 onion, peeled and chopped,
1 green bell pepper, cored and chopped,
3 cloves garlic, peeled and smashed,
3/4 pound boneless, skinless chicken breasts, well-chilled,
Kosher salt and pepper to taste,
1 tablespoon ground cumin,
2 teaspoons dried oregano,
1 teaspoon ground red chili pepper,
3 cans cannellini beans, 2 cans drained,
2 4-ounce cans diced green chiles,
3 cups chicken broth,
1/2 cup white cheddar cheese, shredded, as garnish,
2 tablespoons fresh cilantro leaves, chopped, as garnish


  1. Set Ninja Cooking System to STOVETOP HIGH. Add the oil, onion, bell pepper and garlic. Sauté and stir until softened.
  2. Place the Top Blades in the Ninja Ultima Pitcher and add chicken. PULSE to a fine chop. Do not overprocess.
  3. Add the chicken to the Ninja Cooking System Pot, along with the salt, pepper, cumin, oregano and chile pepper. Stir in 2 cans drained beans, green chiles and chicken broth.
  4. Place remaining can of beans with liquid in the Pitcher and PULSE until smooth. Add to chili and simmer for 30 to 40 minutes until slightly thickened.
  5. Garnish each serving with cheese and cilantro.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


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