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Chicken White Bean Chili

A comforting and hearty dish with tender chicken, creamy white beans, and spices, perfect for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 Tbsp neutral oil Essential for sautéing your aromatics.
  • 1 medium yellow onion, chopped Adds a rich sweetness that deepens the flavor.
  • 1 jalapeño, seeded, finely chopped A mild heat that can be adjusted.
  • 2 cloves garlic, finely chopped For a fragrant and savory base.
  • 1 tsp dried oregano Brings an aromatic herbaceous note.
  • 1 tsp ground cumin Adds warmth and depth to the dish.
For the chili
  • 3 pieces boneless, skinless chicken breasts, cut into thirds The protein-packed star of the show.
  • 5 cups low-sodium chicken broth Serves as a savory backdrop.
  • 2 cans green chiles, 4.5 oz each A source of flavor and a slight kick.
  • 2 cans white beans, 15 oz each, drained, rinsed Provides creaminess and substance.
  • 1.5 cups frozen corn Sweet bursts of flavor to complement the chili.
  • 1/2 cup sour cream For creaminess and a tangy finish.
For serving
  • 1 piece avocado, thinly sliced A fresh, buttery addition on top.
  • 1/4 cup chopped fresh cilantro A pop of color and freshness.
  • 1/4 cup crushed tortilla chips For crunch that elevates each bite.
  • 1/4 cup shredded Monterey Jack A melty touch that adds richness.

Method
 

Preparation
  1. Warm the oil in a large pot over medium heat.
  2. Add the onions and jalapeño, sauté until softened, about 8 minutes.
  3. Stir in the garlic, oregano, and cumin; cook until fragrant for about 1 minute.
Cooking
  1. Introduce the chicken, chicken broth, and green chiles to the pot.
  2. Season generously with kosher salt and black pepper.
  3. Bring to a boil, then reduce heat and simmer gently for 10 to 12 minutes, until chicken is cooked through.
  4. Transfer the chicken to a plate and shred it using two forks.
  5. Return shredded chicken to pot along with drained white beans and bring to a simmer.
  6. Lightly smash about a quarter of the beans with a spoon to create a slightly thickened texture, cooking for about 10 minutes.
  7. Add the frozen corn and shredded chicken back, stirring until heated through.
  8. Remove pot from heat and gently stir in sour cream until well mixed.
Serving
  1. Ladle the chili into bowls and top with avocado slices, fresh cilantro, crushed tortilla chips, and a sprinkle of Monterey Jack.

Notes

To elevate the dish, toast spices in the oil before adding other ingredients. For a smokier taste, add smoked paprika. For extra heat, leave some jalapeño seeds or add cayenne pepper. Use shredded rotisserie chicken for a quicker prep, and Greek yogurt can replace sour cream.