Chicken and White Bean Chili with Green Chilies

What a happy bowl of yum! Moist chicken, tender beans, green chilies, all the vegetables, and a scoop of fluffy rice. And that juicy chicken cooks right in the herby broth before it's shredded... You can't beat this for one fabulous, quick-and-easy, weeknight meal.

And it's a one pot wonder too! The chicken and vegetables simmer in a savory herb and green chili-spiked broth until everything is tender and fabulous. I suppose you might need a second pan to cook the rice - unless you use a rice cooker, or pre-cooked, microwave-ready rice.

More about the rice: I like to cook a big batch of white rice (yes, white), and I add butter, garlic powder, onion powder, salt, and pepper. There's just enough flavor to enjoy the rice on its own, but not too much that you can't partner it with other things. I keep leftover rice stashed in the fridge in case I need to "stretch" a meal, or if I want to make fried rice another night. It lasts up to 3 days in an airtight container. Great to have on hand!

So, back to the chili - you need this in your life! Light, yet hearty. And completely gluten-free.

Chicken and White Bean Chili with Green Chilies

1 cup rice (see note above)
1 tablespoon olive oil
1 red bell pepper, seeded and chopped
1/2 cup minced onion
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1 teaspoon dried oregano
Salt and ground black pepper
4 cups chicken broth
1 pound boneless skinless chicken breasts
4-ounce can minced green chilies
15-ounce can white beans, rinsed and drained
1/2 cup frozen corn, keep frozen until ready to use
Chopped green onions for serving
Fresh cilantro leaves for serving

Cook the rice according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the bell pepper, onion and garlic and cook for 3 minutes, until soft. Add the chili powder, cumin, cilantro, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant, stirring constantly. Add the chicken broth, chicken and green chilies and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 to 15 minutes, until the chicken is tender and shreddable.
Use two forks to shred the chicken directly into the chili (or, if it's easier for you, move the chicken to a bowl to shred and then return it to the pot).
Add the white beans and corn and cook for 5 minutes. Season to taste with salt and pepper.
Ladle the chili into bowls and place a scoop of rice on top (use an ice cream scoop if desired). Top with the green onions and cilantro and serve.
Serves 4