4.7 from 240 votes
White Bean Chicken Chili
This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It has a ton of flavor and cooks up in just 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 330 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tablespoon olive or avocado oil
- 2 cloves garlic minced
- 1 yellow onion diced
- ½-1 Jalapeño seeded and diced*
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 oz cans mild diced green chiles
- 1 lb boneless skinless chicken breasts
- 5 cups low-sodium chicken broth
- 2 oz cans cannellini beans, drained and rinsed*
- 1 ½ cup frozen corn no need to thaw
- chopped cilantro green onion, sour cream, fresh lime wedges, jalapeño and/or avocado, for garnish
- cornbread or 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.
Cup of Yum
Notes
- Feel free to use a full jalapeño. I used 1/2 of a deseeded jalapeño and the chili had a nice kick.
- To make the chili thicker, you can mash 1 can of the drained and rinsed beans before adding them to the pot.
- To freeze: cool chili, place in a freezer-safe storage container and freeze. To use, partially thaw chili in the refrigerator overnight. Add to a saucepan and heat until warm, stirring occasionally. If soup is too thick you can add a little broth or water to thin.
Nutrition Information
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
Monounsaturated Fat
3g
Cholesterol
64mg
(21%)
Sodium
992mg
(41%)
Potassium
257mg
(7%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330
% 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.