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White Bean Chicken Chili

A creamy, flavorful dish featuring white beans, tender chicken, and zesty spices. Perfect for family dinners and meal prepping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 tablespoon olive or avocado oil Used for sautéing vegetables and adding healthy fats.
  • 3 cloves garlic Adds aromatic flavor to the base of the chili.
  • 1 medium yellow onion Provides sweetness and depth.
  • 1 medium jalapeño Adds heat and spice to the dish.
  • 1 tablespoon dried oregano Offers herbal notes that complement the spices.
  • 1 tablespoon ground cumin Contributes an earthy flavor.
  • 1 tablespoon chili powder Brings warmth and color to the chili.
  • 1 teaspoon sea salt Enhances all the other flavors.
  • 1 teaspoon ground pepper Adds a touch of heat.
Main Ingredients
  • 1 can diced green chiles Brings a mild tang and depth of flavor.
  • 1.5 pounds boneless skinless chicken breasts The main protein source that gives heartiness.
  • 4 cups low-sodium chicken broth Creates a flavorful, nourishing base for the broth.
  • 1 can cannellini beans Offers creaminess and texture.
  • 1 cup frozen corn Adds sweetness and pops of texture.
Garnishes
  • 1/4 cup chopped cilantro Fresh garnish that brightens up the dish.
  • 2 stalks green onion Provides a crunchy garnish.
  • 1/2 cup sour cream Adds creaminess and tang.
  • 1 lime lime wedges Brightens up flavors with acidity.
  • 1 optional jalapeño Optional garnish for adding extra heat.
  • 1 medium avocado Adds creaminess and healthy fats as a topping.
  • 1 serving cornbread or tortilla chips Perfect accompaniments for dipping or serving.

Method
 

Cooking Steps
  1. Heat the oil in a large pot over medium heat.
  2. Add minced garlic, diced onion, and jalapeño; cook until soft and fragrant, about 5-6 minutes.
  3. Stir in oregano, cumin, and chili powder, cooking for an additional minute.
  4. Incorporate green chiles, chicken, and chicken broth, seasoning with salt and pepper. Bring to a boil.
  5. Reduce heat and cover, letting it simmer for 10-15 minutes until the chicken is tender and cooked through.
  6. Remove the chicken from the pot, shred it with two forks, and return it to the pot.
  7. Stir in cannellini beans and frozen corn, bringing to a simmer for another 10 minutes.
  8. Check seasoning and add more sea salt and pepper if necessary.
  9. Portion chili into bowls, garnishing with cilantro, green onion, jalapeño, and avocado.
  10. Serve with cornbread or tortilla chips for a complete meal.

Notes

This chili is perfect for meal prep and can be stored for up to 4 days in the fridge or frozen for up to 3 months. Adjust seasoning and garnishes to your liking.