Hello and welcome! Today we have the second recipe for the batch of Sazón Chicken we cooked off yesterday. This is technically a “white” chili, meaning it’s not tomato-based. Though we have some chili powder and paprika, which gives this chili a more golden color. Topped with all your favorite chili toppings; avocado, sour cream, cilantro, and fresh jalapeño slices. Let’s get right to Sazón Chicken Chili with White Beans!
Sazón Chicken Chili
This recipe starts off a lot like yesterday’s Sazón Chicken Tortilla Soup. Get all of your ingredients prepped and ready to go in the pot. It all goes in together pretty much, but it’s going to simmer for a lot longer than yesterday’s soup, so the broth will reduce and thicken to a chili consistency.
Over medium heat, sauté the diced onions with a drizzle of olive oil, until the onions become translucent. Then add the minced garlic and cook while stirring for about 30 seconds. Next, the spices. Stir and cook for another 30 seconds. Pour in 3 cups of chicken broth.
Add the diced jalapeños, the 2 cans of drained and rinsed Cannellini beans, and the cubed sazón chicken.
Stir this all together and bring to a vigorous simmer.
Let this chili simmer, uncovered, stirring occasionally for about 45 minutes. When the liquid is reduced and thickened to a chili, add the juice of one lime. Stir and continue simmering for another 5-10 minutes. It’s your call when to turn off the heat and call it done – if you want this chili super, super thick, let it simmer for an hour or more; or pull it off the heat at the 45-minute mark. It will thicken a bit more as it cools. Here is my chili after 45 total minutes of simmering:
The juices have thickened, the color has cooked into a more muted golden color; the spices absorbed into the beans, onions and chicken. Taste the chili for seasoning and add more Kosher salt as needed.
Sazón Chicken Chili with White Beans
Ladle the chili into bowls and set out a tray with prepared toppings of your choice. I have avocado slices, cilantro, sour cream, lime wedges and thinly sliced fresh jalapeños. I am also serving this chili with warm flour/corn tortillas.
Top your Sazón Chicken Chili with your favorite toppings and enjoy!
Thank you for joining me today for part 2 of our Sazón Chicken meal prep. In case you missed it, or just want the recipe for the Sazón Chicken, check out yesterday’s Sazón Chicken Tortilla Soup.
By simply baking off a couple pounds of seasoned chicken thighs, we got two easy meals that are great for now, and for freezing to enjoy later in the year. And these two recipes are just a couple ways you can go with Sazón Chicken: you could slice up a few thighs for quesadillas; or chicken tacos; serve a sazón chicken thigh over some rice with broccoli; toss the chicken slices in a salad. Take care and be well everyone! xo Kelly
Sazón Chicken Chili with White Beans
A second recipe utilizing our Sazón Chicken meal prep; Sazón Chicken Chili is a hearty, fresh take on a white chili. Perfect for fall!
- 1 medium Yellow Onion, diced
- 2-3 Cloves of Garlic, Minced or pressed
- Drizzle of Olive Oil
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 tsp. Chili Powder
- 1/8 tsp. Ground Clove
- 1 tsp. Dried Oregano
- 1/4 tsp. Cayenne Pepper
- 2 tsp. Kosher Salt, plus more to taste
- 3 cups Chicken Bone Broth
- 1 medium-sized Jalapeño, diced
- 2 15.5-oz. Cans of Cannellini Beans, drained and rinsed
- 1 lb. Sazón Chicken, cubed (refer to Sazón Chicken Tortilla Soup for the Sazón Chicken Recipe)
- Juice of 1 Lime (about 3 tablespoons)
- Avocado Slices
- Sour Cream
- Fresh Jalapeño Slices
Over medium heat, sauté the diced onions with a drizzle of olive oil, until the onions become translucent.
Then add the minced garlic and cook while stirring for about 30 seconds.
Next, the spices. Stir and cook for another 30 seconds. Pour in 3 cups of chicken broth.
Add the Jalapeños, beans and diced chicken. Stir and bring to a vigorous simmer.
Let simmer, uncovered for 45 minutes, stirring occasionally, until the the broth thickens to a chili consistency.
Stir in the juice of one lime. Taste chili for seasoning and add more Kosher salt as needed.
TerryOctober 4, 2021 at 10:01 am
This chicken chili looks amazing. Yesterday I made tortellini sausage soup delicious. But at the same time I cooked some chicken and added some diced tomatoes and tomato sauce sautéed onions and garlic then froze it. The base for just about anything I’ll keep you posted on what it turns out to be. Have a great Monday ??Mom
Kelly DjalaliOctober 4, 2021 at 10:32 am
Hi Mom, I love tortellini soup, sounds great! Good idea for the tomato/chicken meal prep; I bet that could become a great soup down the road. xo Kelly
KathleenOctober 11, 2021 at 7:37 pm
OMG, these beans taste incredible after simmering in my homemade chicken stock and all those spices. I didn’t have chicken, so threw in some Bavarian weisswurst (veal sausages). Was a bit too salty for me, so chopped up the last of the garden tomatoes to add. Soooo delicious!
Kelly DjalaliOctober 11, 2021 at 9:58 pm
Hi Kathleen! I am so happy you tried this recipe! It’s so good. Also, I really miss your tomatoes! I thought about you this year when I had a decent harvest, but they were nowhere near as good as yours! xo Kelly