white bean chicken chili
This hearty and flavorful white bean chicken chili is a comforting dish packed with protein and fiber. It's easy to prepare and perfect for a family dinner or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed You can use rotisserie chicken for quicker preparation.
- 1 can (15 oz) white kidney beans, rinsed and drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust spice level by adding jalapeños or using spicier chili powder.
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup corn (fresh, frozen, or canned)
- 2 tablespoons fresh lime juice
- to taste fresh cilantro, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, until softened and translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add the cubed chicken breasts to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the white kidney beans, cannellini beans, diced green chilies, chicken broth, cumin, chili powder, salt, black pepper, and paprika. Bring to a boil.
- Reduce heat to low and let simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
- Stir in the corn and lime juice. Cook for another 5 minutes to heat through.
- Serve hot, garnished with fresh cilantro if desired.
Notes
You can use rotisserie chicken for a quicker preparation method.
Adjust the spice level by adding jalapeños or using a spicier chili powder.
This chili can be stored in the refrigerator for up to 4 days and also freezes well. Reheat gently on the stove or in the microwave.