If you prefer a thicker chili, you can add an additional can of navy beans that you've pureed in a blender with a little chicken stock. Simply stir it in with the can of whole beans. —Healthline
vegetable cooking spray
chili powder, preferably smoked
reduced-sodium chicken broth
18.75 ounce can tomatillos, drained and chopped
large tomatoes, diced
4 ounce can diced green chiles
15 ounce can navy beans
reduced-sodium soy sauce
freshly cracked black pepper, to taste
In This Recipe
In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
Add garlic, chili powder, and cumin and cook 30 seconds. Stir in broth and next 3 ingredients and bring mixture to a boil. Reduce heat and simmer 10 minutes.
Meanwhile, remove skin and bones from chicken and roughly chop meat into bitesized pieces. Add meat to soup, along with corn and beans and bring to a simmer. Adjust seasoning with soy sauce and pepper, to taste.