Chef Humphreys White Bean Chicken Chili
Warm, comforting, and bursting with bold flavors, Chef Humphreys White Bean Chicken Chili is the ultimate one-pot meal your family will love. This hearty recipe combines tender shredded chicken, creamy white beans, and zesty green chilies in a fragrant broth spiced with cumin, smoked paprika, and a hint of cayenne for just the right kick. Fresh lime juice and cilantro add a vibrant, tangy finish, while optional toppings like shredded Monterey Jack cheese, sour cream, and crunchy tortilla chips take it to the next level. Ready in just 50 minutes, this chili is perfect for a busy weeknight dinner or cozy weekend meal. Don’t forget the leftovers—they taste even better the next day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 4-ounce can green chilies, diced (canned)
- 1.5 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 4 cups chicken broth
- 3 15-ounce cans white beans (such as cannellini or great northern), drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup cilantro, chopped, plus more for garnish
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded Monterey Jack cheese (optional, for serving)
- 1 cup tortilla chips (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts on both sides with a pinch of salt and pepper. Add the chicken to the pot and sear for 4-5 minutes on each side, until golden brown. Remove chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced green chilies, ground cumin, dried oregano, smoked paprika, and cayenne pepper to the pot. Stir well to combine and cook for 1-2 minutes to toast the spices.
Pour in the chicken broth and bring to a simmer. Return the chicken breasts to the pot, cover, and cook for 15 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the white beans, corn kernels, lime juice, cilantro, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed. Add more salt, pepper, or lime juice, if desired.
Serve the chili hot, topped with shredded Monterey Jack cheese, a dollop of sour cream, additional cilantro, and tortilla chips on the side, if desired!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
