Description
Savor a comforting bowl of White Bean Chicken Chili, featuring tender chicken, creamy beans, and vibrant spices. This easy meal is perfect for cozy nights at home.
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 of vegetable oil in a large Dutch oven over medium-high heat.
- Add the bite-size cubed chicken breasts and cook until browned, stirring frequently.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Stir in ground cumin and dried oregano; cook for 1 minute until fragrant.
- Pour in the chicken broth, white beans, crushed tortilla chips, corn kernels, and roasted Hatch chiles.
- Season with kosher salt and black pepper, then bring the mixture to a boil.
- Reduce the heat and simmer uncovered for 20 minutes or until the chili thickens.
- Ladle into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado.
- Serve with tortilla chips and lime wedges on the side.
Notes
Feel free to adjust the spice level by adding more or fewer jalapeños.
For a creamier chili, stir in some sour cream just before serving.
This chili can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg