Ingredients
- 1 tablespoon olive oil, or to taste
- 2 large skinless, boneless chicken breasts, cut into bite-size pieces
- 2 cloves garlic, chopped
- 1 tablespoon dried chives
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- salt and ground black pepper to taste
- 1 bay leaf
- 5 (14.5 ounce) cans great Northern beans, divided
- 14 ½ fluid ounces water
- 1 (14.5 ounce) can chopped tomatoes
- 1 (12 ounce) jar salsa
- 1 cup sour cream
Why This Recipe Is So Loved
Cooking Tips You Should Know
- Add the beans last to avoid overcooking and keep their shape.
- For extra depth, sauté onions and garlic before adding other ingredients.
Directions
Gently heat some olive oil in a large pot over medium heat. Toss in the chicken, garlic, chives, oregano, thyme, basil, salt, pepper, and a bay leaf. Cook everything together, stirring now and then, until the chicken is no longer pink and the juices run clear—this usually takes about 5 to 8 minutes. Next, add in three cans of great Northern beans, water, chopped tomatoes, and salsa. Turn the heat down to low and let it simmer gently, stirring occasionally, for about an hour so all the flavors meld beautifully. After that, stir in the remaining two cans of beans along with the sour cream. Bring the heat up to medium-low and let it cook until the chili thickens nicely, which should take around 25 minutes. Finally, scoop it into bowls and enjoy!
