White Bean Chicken Chili
A comforting and satisfying dish made with tender chicken, creamy cannellini beans, and a blend of spices that creates an unforgettable culinary experience.
Ingredients
For the Chili
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1.5 pounds boneless skinless chicken breasts
- 2 cans reduced sodium cannellini beans, rinsed and drained Each can is 15 ounces
- 2 cans diced green chiles Each can is 4.5 ounces
- 4 cups reduced sodium chicken broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
For Serving
- 1 medium diced jalapeño Optional topping
- 1 medium diced avocado Optional topping
- 1 cup nonfat sour cream or plain Greek yogurt Optional topping
- 1 cup shredded cheese Optional topping
- 1 cup tortilla strips or crushed tortilla chips Optional topping
Instructions
Preparation
- Heat the extra-virgin olive oil in a Dutch oven or large soup pot over medium heat.
- Once hot, add the diced yellow onion and sauté until softened, about 5 minutes.
- Stir in the ground cumin, dried oregano, kosher salt, and minced garlic. Cook until the garlic is fragrant.
Cooking
- Add the boneless skinless chicken breasts, cannellini beans, diced green chiles, and chicken broth to the pot. Stir to distribute.
- Increase the heat to bring to a boil, then reduce to a simmer. Cook for 12-14 minutes until the chicken reaches an internal temperature of 155°F.
- Remove chicken, let it rest, then dice or shred it and return it to the pot.
- Puree a portion of the chili if desired for a creamy texture.
- Add cilantro and lime juice, stirring to combine. Simmer for an additional 5 minutes.
Serving
- Ladle the chili into bowls and allow guests to customize with various toppings.
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Notes
This chili can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months. Let it cool completely before storing.