Description
When the weather gets cooler, there’s nothing quite like a bowl of White Bean Chicken Chili to warm you up from the inside out. This dish is hearty, flavorful, and loaded with healthy ingredients like chicken, white beans, and a variety of savory spices. Whether you’re serving it for a cozy weeknight dinner or bringing it to a gathering, this chili is sure to be a hit.
Ingredients
Scale
For the Chili:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cans (15 oz) white beans (such as Great Northern or cannellini beans), drained and rinsed
- 1 can (4 oz) green chilies, diced
- 1 1/2 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 cup low-fat sour cream (optional, for creaminess)
- 1/2 cup shredded cheese (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Step 1: Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Step 2: Add the Chicken: Add the chicken breasts (or thighs) to the pot. Season with a pinch of salt and pepper, and cook until the chicken is browned on both sides, about 4-5 minutes per side. You don’t need to cook the chicken all the way through at this point, as it will finish cooking in the chili.
- Step 3: Simmer the Chili: Add the green chilies, white beans, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper to the pot. Stir to combine. Bring the chili to a simmer, cover, and cook for 25-30 minutes, until the chicken is cooked through and the flavors have melded together.
- Step 4: Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir everything together.
- Step 5: Add Creaminess (Optional): If you want a creamier texture, stir in the low-fat sour cream at this point. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your preference.
- Step 6: Serve and Garnish: Ladle the chili into bowls and top with shredded cheese, cilantro, and a squeeze of lime juice for added brightness. Serve with tortilla chips or a side of cornbread for a complete meal.
Notes
- Storage: Leftover White Bean Chicken Chili can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Let the chili cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- Slow Cooker Version: For a slow cooker version, add all the ingredients (except sour cream) to the slow cooker and cook on low for 6-7 hours. Shred the chicken before serving and stir in sour cream at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
Keywords: White Bean Chicken Chili, Chicken Chili, Healthy Chili, White Bean Chili, Easy Chicken Chili