Chicken White Bean Chili
Warm, comforting, and bursting with bold Southwestern flavors, this Chicken White Bean Chili is a perfect one-pot meal that strikes the ideal balance between hearty and wholesome. Packed with tender shredded chicken, creamy white beans, spicy jalapeño, and bright notes of lime and cilantro, it's a lighter yet satisfying alternative to traditional chili. A medley of warm spices—cumin, coriander, smoked paprika, and oregano—infuses the broth with a rich, smoky depth, while green chilies add just the right amount of heat. This easy recipe comes together in just under an hour, making it an excellent choice for busy weeknights or cozy weekend dinners. Serve it with optional toppings like sour cream, shredded cheddar cheese, and crunchy tortilla chips for a customizable and family-friendly dish everyone will love. Perfect for meal prep or gatherings, this chili is a flavorful, crowd-pleasing favorite you won’t want to miss!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 4 cups chicken broth
- 3 cups canned white beans, drained and rinsed
- 4 ounces canned green chilies, diced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- sour cream (optional, for garnish)
- tortilla chips (optional, for garnish)
- shredded cheddar cheese (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
Place the chicken breasts into the pot and season with cumin, coriander, oregano, smoked paprika, salt, and black pepper.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks and set aside.
Add the white beans and diced green chilies to the pot, stirring to combine. Cook for 5 minutes to allow the flavors to meld.
Return the shredded chicken to the pot and stir in the chopped cilantro and lime juice.
Gently simmer for another 5 minutes, adjusting seasoning with additional salt or pepper if needed.
Serve the chili warm, topped with sour cream, shredded cheddar cheese, and tortilla chips, if desired.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 3.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 877 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.
