Description
Hearty white bean chicken chili brings comfort straight from Mexican-inspired kitchens to your dinner table. Spicy, creamy goodness blends tender chicken, rich beans, and zesty seasonings you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds boneless, skinless chicken breasts or thighs
Beans and Vegetables:
- 2 cans (15 ounces/425 grams) white beans (cannellini or Great Northern)
- 1 medium onion
- 4 cloves garlic
- 2 cans (4 ounces/113 grams) diced green chilies
Spices and Liquids:
- 4 cups (946 milliliters) chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 0.5 teaspoon chili powder
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon paprika
- Salt (to taste)
- Pepper (to taste)
Optional Toppings:
- Sour cream
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Chopped cilantro
- Sliced avocado
- Tortilla chips or strips
- Lime wedges
Instructions
- Heat a large pot over medium heat and sauté diced onions with minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Introduce shredded chicken, white beans, green chilies, chicken broth, and all spices (cumin, oregano, chili powder, cayenne pepper, salt, and pepper) into the pot, thoroughly mixing ingredients.
- Elevate temperature and bring the mixture to a gentle simmer, allowing ingredients to meld and develop rich flavors for 20-25 minutes, stirring occasionally to prevent sticking.
- Reduce heat and incorporate sour cream, gently stirring to create a smooth, creamy texture. If desired, sprinkle shredded cheese and continue cooking for an additional 3-5 minutes until cheese melts and chili reaches optimal temperature.
- Transfer chili to serving bowls and embellish with fresh cilantro, sliced jalapeños, or extra cheese for added zest and visual appeal. Serve immediately while piping hot.
Notes
- Swap chicken with plant-based protein like tofu or tempeh for a vegetarian version that keeps the hearty texture and spicy flavor profile.
- Reduce sodium by using low-sodium chicken broth and controlling added salt, making this dish heart-friendly and diet-conscious.
- Create a meal-prep friendly recipe by preparing larger batches and freezing in individual portions for quick weeknight dinners.
- Enhance protein content by adding quinoa or extra beans, transforming this chili into a more nutrient-dense one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 231 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg