Go Back

white bean chicken chili

This hearty white bean chicken chili is a perfect combination of tender chicken, creamy white beans, and a blend of spices. It's healthy, comforting, and quick to prepare, making it a great option for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Ladle
  • 1 Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb boneless, skinless chicken breast, diced
  • 3 cups low-sodium chicken broth
  • 2 cans white beans (such as cannellini or great northern), drained and rinsed Each can is 15 oz.
  • 1 can diced green chiles 4 oz can.
  • 1 cup corn Canned or frozen.
  • 1 lime juice of
  • fresh cilantro, for garnish Optional.
  • sour cream, for serving Optional.

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
  • Add the minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until vegetables are tender.
  • Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Sauté for an additional minute to toast the spices.
  • Add the diced chicken breast to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
  • Pour in the chicken broth, white beans, diced green chiles, and corn. Stir to combine, then bring the mixture to a boil.
  • Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
  • Once ready, add the lime juice and taste for seasoning. Adjust with more salt and pepper if needed.
  • Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

Notes

For added heat, include chopped jalapeños or a splash of hot sauce.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
This recipe can be made in a slow cooker: sauté the vegetables and spices, then transfer everything to the slow cooker and cook on low for 6-7 hours.