Description
This White Bean Chicken Chili is a delicious and easy dish, packed with tender chicken, creamy beans, and spices. Perfect for a quick dinner or a comforting meal.
Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles (or two 4-ounce cans of fire-roasted diced green chiles)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add chicken pieces and brown, stirring often.
- Stir in chopped onion and cook until softened, about 3-5 minutes.
- Add ground cumin and dried oregano, cooking for 1 minute more.
- Pour in chicken broth, white beans, crushed tortilla chips, corn kernels, roasted chiles, kosher salt, and pepper.
- Bring to a boil and then reduce heat to simmer.
- Cook uncovered for 20 minutes, allowing chili to thicken.
- Ladle chili into bowls and top with Monterey jack cheese, cilantro, jalapeño, and avocado.
- Serve with tortilla chips and lime wedges on the side.
Notes
Feel free to adjust the spice level by adding more or fewer chiles.
This chili can be made ahead and reheated for an easy meal later.
Top with your favorite garnishes like sour cream or extra cheese for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 100mg