White Bean and Chicken Chili
Warm up with a comforting bowl of White Bean and Chicken Chili, a hearty and flavorful twist on classic chili that’s perfect for any season. Packed with tender pieces of chicken, creamy white beans, and a medley of bold spices like cumin, chili powder, and smoked paprika, this dish delivers a satisfying depth of flavor in every bite. Mild green chilies and a splash of fresh lime juice add a zesty brightness, while a touch of optional jalapeño brings just the right amount of heat. Quick to prepare in just 50 minutes, this one-pot recipe is ideal for busy weeknights or game-day gatherings. Top it off with shredded cheese, fresh cilantro, and a dollop of sour cream for a customizable, crowd-pleasing meal. Perfect for fans of healthy, high-protein comfort food, this White Bean and Chicken Chili checks all the boxes for a cozy, easy-to-make dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, finely diced (optional)
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 1 4-ounce can canned green chilies (mild, diced)
- 4 cups low-sodium chicken broth
- 2 15-ounce cans canned white beans (e.g., cannellini or great northern), rinsed and drained
- 1 cup frozen corn
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheese (e.g., Monterey Jack or cheddar, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large dutch oven or stockpot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced jalapeño (if using) and cook for an additional minute until fragrant.
Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned on all sides.
Sprinkle the chicken with cumin, chili powder, oregano, and smoked paprika. Stir well to coat the chicken evenly with the spices.
Stir in the canned green chilies, followed by the chicken broth.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes.
Add the white beans and frozen corn to the pot and stir to combine.
Simmer uncovered for an additional 10-15 minutes, stirring occasionally, until the flavors meld and the chili is slightly thickened.
Stir in the fresh lime juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 22.3 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1079 mg | 83% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4669 mg | 99% | |
*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.
