Chicken Green Chili with White Beans
Warm up your weeknight dinners with this hearty and flavorful Chicken Green Chili with White Beans—a one-pot wonder that’s ready in under an hour! Juicy, shredded chicken and creamy cannellini beans are simmered in a zesty broth infused with smoky cumin, coriander, chili powder, and the bright tang of fresh lime juice. The addition of diced green chilies brings just the right amount of heat, while fragrant garlic and tender onions round out the dish. Perfectly finished with a sprinkle of fresh cilantro and optional toppings like sour cream or Monterey Jack cheese, this comforting yet light chili is a nourishing meal that’s sure to become a family favorite. With its balance of protein, fiber, and bold Tex-Mex flavors, this recipe is ideal for meal prep, game day gatherings, or cozy dinners at home.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 4 oz cans canned green chilies, diced
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 3 cups low-sodium chicken broth
- 2 15 oz cans cannellini beans (white beans), drained and rinsed
- 2 tbsp fresh lime juice
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
- sour cream (optional, for serving)
- shredded Monterey Jack cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken with half the salt and black pepper, and sear it in the pot for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced green chilies, cumin, coriander, and chili powder. Stir and cook for 1-2 minutes to toast the spices.
Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pot.
Return the seared chicken to the pot, bring the liquid to a simmer, cover, and cook for 15 minutes or until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return the shredded chicken to the pot.
Add the drained and rinsed white beans, fresh lime juice, remaining salt, and black pepper. Stir to combine and gently simmer for another 5-10 minutes.
Taste and adjust seasoning if needed.
Serve the chili hot, garnished with chopped cilantro. Optionally, add a dollop of sour cream and some shredded Monterey Jack cheese on top.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.9 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 823 mg | 18% | |
*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.
