Green and White Lightning Chunky Chicken Chili
Dive into the bold and zesty flavors of Green and White Lightning Chunky Chicken Chili, a hearty one-pot wonder that’s perfect for weeknight dinners or game-day gatherings. This vibrant, protein-packed chili features tender shredded chicken, creamy cannellini beans, and bursts of sweetness from frozen corn, all simmered in a smoky, spiced broth infused with jalapeño, garlic, and lime. It’s a quick 50-minute recipe that balances heat and freshness, thanks to a blend of green chilies, ground cumin, and fragrant cilantro. Top it off with sour cream, shredded cheese, and creamy avocado for a customizable, crowd-pleasing dish. Perfect for anyone seeking a flavorful and easy-to-make chili recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 2 4-ounce cans canned green chilies, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 4 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1.5 cups frozen corn
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro, chopped
- to taste sour cream (optional, for serving)
- to taste shredded cheese (optional, for serving)
- as needed sliced avocado (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 6-8 minutes per side until lightly browned. Remove the chicken and set aside on a plate.
In the same pot, add the diced onion, garlic, and jalapeño. Sauté for 4-5 minutes until softened and fragrant.
Add the diced green chilies, ground cumin, ground coriander, and smoked paprika. Stir well to coat the vegetables with the spices.
Pour in the chicken broth and bring the mixture to a simmer. Return the chicken breasts to the pot. Simmer for 10-12 minutes until the chicken is cooked through.
Remove the cooked chicken from the pot and shred it using two forks. Set aside.
Add the cannellini beans and frozen corn to the pot, stirring to incorporate.
Return the shredded chicken to the pot and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
Stir in the lime juice and chopped cilantro, then taste and adjust seasonings as needed.
Serve hot, topped with sour cream, shredded cheese, and sliced avocado if desired.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 6285 mg | 273% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 32.0 g | ||
| Protein | 292.0 g | 584% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 975 mg | 75% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5152 mg | 110% | |
*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.
