White Bean Chicken Chili
This hearty white bean chicken chili is a comforting dish that's perfect for chilly evenings. With tender chicken, creamy white beans, and a medley of spices, it’s both satisfying and easy to make.
Equipment
- 1 large pot or Dutch oven
- 1 chopping board
- 1 can opener
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4-ounce) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded (about 2 medium-sized breasts)
- 2 cans (15-ounce) white beans (e.g., cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 cup corn (frozen or canned, drained)
- 1 tablespoon lime juice
- to taste fresh cilantro for garnish optional
- to taste sour cream or Greek yogurt for serving optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for another 2-3 minutes.
- Incorporate the shredded chicken, white beans, chicken broth, and corn into the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- After simmering, stir in the lime juice. Taste and adjust seasonings if needed.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.
Notes
This chili can be refrigerated for up to 3 days or frozen for up to 3 months.
Feel free to add other ingredients like bell peppers or make it spicier with jalapeños.
Serve with tortilla chips or cornbread for a complete meal.