White Bean Chicken Chili
A hearty and comforting dish made with tender chicken, creamy white beans, and flavorful spices, perfect for warm evenings or gatherings.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 0.5 cup white onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 0.5 tsp salt
- 0.5 tsp oregano
- 0.5 tsp coriander
- 0.25 tsp paprika
- 0.25 tsp chili powder (optional) Add for extra heat
- 1 can (15.5 oz) great Northern beans, drained
- 1 can (15.5 oz) cannellini beans, drained
- 1 can (14.5 oz) diced tomatoes, not drained
- 3 cups chicken broth
- 1 cup frozen corn
- 2 oz cream cheese, cut into cubes
- 3 cups cooked chicken, shredded or cubed
Optional Garnishes
- to taste cilantro
- to taste avocado
- to taste cheese
- to taste tortilla chips
Instructions
Preparation
- Heat a large pot over medium-high heat and add 2 tablespoons of olive oil.
- Once the oil is hot, add the chopped white onion and sauté until translucent, about 3-5 minutes.
- Add minced garlic and cook for another minute.
- Sprinkle in cumin, salt, oregano, coriander, paprika, and chili powder (if using). Sauté for another minute.
- Add drained great Northern beans, cannellini beans, diced tomatoes (with juices), chicken broth, and frozen corn. Stir to combine.
- Cover the pot and let the mixture come to a gentle simmer for 10-15 minutes.
- Stir in cooked chicken and heat through for a few minutes.
- Reduce heat to low and add cream cheese, stirring until melted and well blended.
- Once hot and well-combined, remove from heat and prepare to serve.
Serving
- Ladle the chili into individual bowls.
- Garnish with cilantro, diced avocado, cheese, or tortilla chips.
- Consider serving with crusty bread, cornbread, or a simple green salad.
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Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 2-3 months. Can be reheated easily on the stovetop.