White Bean Chicken Chili
User Reviews
4.7
White Bean Chicken Chili
Description
The chili is prepared by sautéing minced garlic, diced onion, and jagged jalapeño until fragrant and softened. Spices including oregano, cumin, and chili powder are added to build depth. Canned mild diced green chiles and chicken broth are combined with the seasonings, then boneless skinless chicken breast is cooked within the broth until tender.
Once cooked, the chicken is removed, shredded, and returned to the pot with rinsed cannellini beans and corn kernels. The chili simmers further to meld flavors and achieve a desirable consistency. The broth carries a warm spiced flavor, while the beans and corn add body and sweetness. Serving garnishes such as cilantro, green onion, extra jalapeño, and avocado contribute freshness and heat modulation.
This chili can be thickened by mashing some beans before adding to the pot. It stores well and freezes for future meals. To reheat, thaw overnight and warm gently with optional broth added to adjust thickness. Paired with cornbread or tortilla chips, it makes a comforting, savory dish for cooler days or casual gatherings.
Ingredients
- 1 Tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 yellow onion diced
- ½-1 jalapeño seeded and diced*
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 2 teaspoons chili powder
- 1 teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- 2 oz cans green chiles mild, diced
- 1 lb chicken breast boneless skinless
- 5 cups chicken broth low-sodium
- 2 oz cans cannellini beans drained and rinsed
- 1 ½ cup corn no need to thaw, frozen
- cilantro green onion, sour cream, fresh lime wedges, jalapeño and/or avocado, for garnish, chopped
- cornbread for serving
- tortilla chips for serving
Instructions
- Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more.
- Add green chiles, chicken, and broth and season with salt and pepper. Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
- Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
- Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
- Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.
Notes
- The chili’s heat level can be adjusted by using a whole seeded jalapeño or half, depending on desired spiciness.
- For thicker chili, mash one can of rinsed cannellini beans before adding to the pot.
- To freeze leftovers, cool completely, place in freezer-safe containers, and freeze; thaw in the refrigerator overnight before reheating on the stove.
- To reheat, heat gently on stovetop, adding broth or water as needed to reach preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1/6 of recipe without toppings | |
| Calories | 330kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 33g | 66% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 64mg | 21% |
| Sodium | 992mg | 41% |
| Potassium | 257mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
