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White Bean Chicken Chili

White Bean Chicken Chili
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A hearty and flavorful white bean chicken chili, perfect for a comforting meal. This recipe features tender chicken, creamy white beans, and a blend of savory spices, with optional creaminess and a variety of toppings.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles (undrained)
  • 2 (15 ounce) cans great northern beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream or half-and-half (optional, for creaminess)
  • Optional toppings: shredded Monterey Jack cheese, chopped fresh cilantro, diced avocado, lime wedges

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken cubes and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in diced green chiles, rinsed beans, chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using). Season with salt and pepper.
  5. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes to allow flavors to meld.
  6. Return the cooked chicken to the pot and continue to simmer for another 5-10 minutes, or until chicken is heated through and tender.
  7. If desired, stir in heavy cream or half-and-half for a creamier texture. Heat through but do not boil after adding cream.
  8. Taste and adjust seasonings as needed.
  9. Ladle the chili into bowls and serve with your favorite toppings like shredded cheese, cilantro, avocado, and a squeeze of lime.

Notes

  • For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
  • If you prefer a thicker chili, you can mash some of the beans against the side of the pot before adding the chicken back in, or simmer uncovered for a bit longer.
  • This chili can be made ahead of time. The flavors will meld even further overnight. Reheat gently on the stovetop.

Nutrition

Find it online: https://www.masterthecook.com/white-bean-chicken-chili/