White Bean Chicken Chili
A hearty and comforting White Bean Chicken Chili that combines tender chicken, creamy white beans, and zesty spices, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- 1 cup frozen corn
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
Garnishes and Serving Suggestions
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
- Shredded cheese, for serving (optional)
Instructions
Preparation
- Start by cutting the chicken into bite-sized pieces.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
- Increase the heat to medium-high and add the chicken pieces to the pot. Cook for 5–7 minutes until the chicken is lightly browned on all sides.
- Stir in the ground cumin, chili powder, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1–2 minutes, stirring continuously to toast the spices and develop their flavors.
- Add the drained white beans, diced green chiles, chicken broth, and frozen corn to the pot. Stir well to combine all ingredients.
- Bring the chili to a gentle simmer. Reduce the heat to low, cover, and allow it to simmer for 30 minutes.
- After simmering, remove the pot from the heat and stir in the lime juice. Adjust seasoning to taste if necessary.
- Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, and shredded cheese if desired.
Notes
Use rotisserie chicken for an even quicker version, adjust spice levels to your taste, and consider additional variations for a customized chili dish. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.