Description
This White Bean Chicken Chili is a flavor-packed dish featuring tender chicken, creamy white beans, and fresh toppings. It’s perfect for a quick dinner or a comforting meal with friends and family.
Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
- Add bite-size cubed chicken breasts and cook until browned, stirring frequently.
- Stir in chopped onion and cook until softened, about 3-5 minutes.
- Add ground cumin and dried oregano, cooking for 1 minute until fragrant.
- Pour in the chicken broth, white beans, crushed tortilla chips, corn kernels, roasted Hatch chiles, kosher salt, and black pepper.
- Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes or until thickened.
- Ladle chili into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and avocado. Serve with tortilla chips and lime wedges on the side.
Notes
For a spicier version, add more jalapeños or hot sauce to taste.
You can substitute chicken with turkey for a lighter option.
Leftover chili can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg