Description
Enjoy the delightful flavors of White Bean Chicken Chili. This easy recipe features tender chicken, creamy beans, and spices, making it ideal for a cozy, homemade meal.
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
Instructions
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add 1 pound of bite-size cubed chicken breasts and cook until browned, stirring frequently.
- Incorporate ½ chopped onion and cook until softened, about 3-5 minutes.
- Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano; cook for 1 minute until fragrant.
- Pour in 32 ounces of chicken broth, 2 cans of white beans, 1 cup crushed tortilla chips, 1 cup corn, ½ cup roasted Hatch chiles, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Bring the mixture to a boil, then reduce and let simmer uncovered for 20 minutes until thickened.
- Spoon into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado. Serve with tortilla chips and lime wedges.
Notes
For added heat, use spicier chiles or include sliced jalapeños in the chili while cooking.
Feel free to adjust the seasoning according to your taste by adding more salt or spices as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg