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White Bean Chicken Chili

This White Bean Chicken Chili is cozy, hearty, and packed with flavor! Tender chicken, creamy beans, and spices make it perfect for any weeknight dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Chili, Easy, Hearty, Quick, White Bean
Servings: 4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion diced (or ½ large, ½-inch diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1½ pounds boneless skinless chicken breasts trimmed of excess fat (2 to 3 breasts)
  • 2 cans reduced sodium cannellini beans 15-ounce, rinsed and drained
  • 2 cans diced green chiles 4.5-ounce
  • 4 cups reduced sodium chicken broth
  • ½ cup chopped fresh cilantro
  • ½ cup freshly squeezed lime juice about 2 limes
  • Optional toppings Diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, tortilla strips, or crushed tortilla chips

Instructions

  • Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the ground cumin, dried oregano, kosher salt, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring continuously.
  • Add the minced garlic and sauté for another 30 seconds to enhance the flavor.
  • Place the chicken breasts in the pot, coating them with the spices. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through.
  • Remove the chicken and shred it using two forks. Return shredded chicken to the pot along with the cannellini beans and diced green chiles. Stir and simmer for 10 minutes to meld flavors.
  • Remove the pot from heat and stir in chopped cilantro and freshly squeezed lime juice. Serve with your choice of optional toppings.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Knife and cutting board
  • Citrus Juicer

Notes

  • Adjust the spice level by reducing or omitting cayenne pepper, or adding fresh jalapeños as a topping.
  • Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Try substituting fresh roasted peppers for canned green chiles for a smoky flavor twist.