Description
This White Bean Chicken Chili is a perfect blend of savory chicken, creamy white beans, and spices. It’s a quick, healthy meal ideal for family dinners or cozy evenings.
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
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Add the cubed chicken breasts and cook until browned, stirring frequently.
- Stir in the chopped onion and cook until softened, about 3-5 minutes.
- Add the ground cumin and dried oregano and cook for 1 minute until fragrant, stirring often.
- Pour in the chicken broth, white beans, crushed tortilla chips, corn, roasted hatch chiles, kosher salt, and black pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 minutes until the chili thickens.
- Ladle into bowls, topping with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado. Serve with tortilla chips and lime wedges.
Notes
Use fresh corn if available for a sweeter flavor.
Adjust the spice level by adding more or fewer jalapeños according to taste.
This chili can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg