Chicken and White Bean Chili
Warm up your weeknight dinners with this hearty and flavorful Chicken and White Bean Chili, a protein-packed twist on classic chili that’s perfect for cozying up on a cold evening. Featuring tender shredded chicken, creamy white beans, and a vibrant medley of green chilies, bell peppers, and warming spices like cumin, smoked paprika, and coriander, this recipe delivers a bold yet comforting punch of flavor. Simmered in savory chicken broth and brightened with fresh lime juice, this one-pot meal is incredibly easy to prepare, with just 15 minutes of prep and 40 minutes of cooking time. Whether topped with shredded cheese, a dollop of sour cream, or crushed tortilla chips, this wholesome chili is a crowd-pleaser that’s both satisfying and versatile. Ideal for meal prepping or serving a hungry crowd, it’s your new go-to dish for quick, hearty, and delicious dinners!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 medium green bell pepper, diced
- 4 ounces canned green chilies, chopped
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (such as cannellini or Great Northern), drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- optional shredded cheese, sour cream, or tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper. Add them to the pot and cook for 5-6 minutes per side until browned and cooked through. Remove the chicken from the pot and set aside to cool slightly.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and diced bell pepper to the pot. Cook for another 2-3 minutes until fragrant.
Stir in the canned green chilies, ground cumin, chili powder, ground coriander, and smoked paprika. Cook for 1 minute to toast the spices.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the white beans and corn. Stir to combine.
Shred the cooked chicken using two forks and return it to the pot. Simmer the chili for 15-20 minutes to allow the flavors to meld.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the chili hot in bowls. Garnish with chopped cilantro and your choice of shredded cheese, sour cream, or crushed tortilla chips, if desired.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 28.4 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 870 mg | 67% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5888 mg | 125% | |
*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.
