Description
This White Bean Chicken Chili is a delightful blend of tender chicken, creamy white beans, and a mix of spices. Perfect for a quick weeknight dinner, it’s both comforting and satisfying. Enjoy a hearty bowl filled with flavor, ideal for any chili lover!
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 (or two 4-ounce cans of fire-roasted diced green 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 of vegetable oil in a large Dutch oven over medium-high heat.
- Add the bite-size chicken pieces and cook until browned, stirring frequently.
- Stir in the chopped onion and continue cooking until softened, about 3-5 minutes.
- Add ground cumin and dried oregano, cooking for 1 minute until fragrant.
- Pour in the chicken broth, then add the white beans, crushed tortilla chips, corn kernels, roasted chiles, kosher salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let simmer uncovered for 20 minutes until thickened.
- Ladle into bowls and top with monterey jack cheese, cilantro, sliced jalapeño, and avocado. Serve warm with tortilla chips and lime wedges.
Notes
Feel free to substitute any white beans for a different texture.
Adjust the heat with more jalapeños if you prefer a spicier chili.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 14g
- Protein: 32g
- Cholesterol: 75mg