Description

This White Bean Chicken Chili is a hearty, comforting dish packed with tender chicken, creamy white beans, and flavorful spices. Perfect for a cozy dinner, it’s easy to prepare and will warm you up on chilly nights!

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
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

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Instructions

Heat vegetable oil in a large Dutch oven over medium-high heat.
Add bite-size cubed chicken breasts and cook until browned, stirring frequently.
Add chopped onion and cook until softened, about 3-5 minutes.
Stir in ground cumin and dried oregano, cooking for 1 minute until fragrant.
Add chicken broth, white beans, crushed tortilla chips, corn kernels, roasted Hatch chiles, kosher salt, and black pepper.
Bring to a boil, then reduce to a simmer, cooking uncovered for 20 minutes or until the chili thickens.
Ladle into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado.
Serve with tortilla chips and lime wedges on the side.

Notes

This chili can be made ahead and stored in the refrigerator for up to three days.
Reheats well; add a little more chicken broth if it thickens too much when reheating.
Feel free to adjust the spice level by adding more jalapeños or a spicy salsa.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 8g
Protein: 30g
Cholesterol: 80mg