Easy White Bean Chicken Chili Recipe

Easy White Bean Chicken Chili Recipe

This White Bean Chicken Chili is a cozy, hearty meal that brings together juicy chicken, smooth white beans, and a delicious mix of spices. It's flavorful, easy to prepare, and a great source of protein and fiber, making it both nutritious and filling.

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Course: Lunch

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 265.2kcal

Author: Liora

Ingredients

1 –2 tablespoons olive oil
1 large onion diced
1 jalapeño pepper diced (seeds may be removed for a milder flavor)
2 cloves garlic minced
1.5 lbs skinless boneless chicken breasts
2 cans 15.5 oz each cannellini beans, drained and rinsed
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Cayenne pepper to taste
2 cups low-sodium chicken broth
Salt and pepper to taste
1/2 cup chopped fresh cilantro
Hot sauce optional

Optional for thickening:

1/4 cup milk can be used to create a creamier texture
2 tablespoons cornstarch

For garnish:

Freshly chopped cilantro
Lime wedges
Sliced jalapeños

Instructions

Begin by heating olive oil in a large pot over medium heat.
Once hot, add the diced onion and jalapeño peppers. Cook for about 5 minutes, or until the onion is softened.
Add the minced garlic to the pot and cook for another minute, allowing it to become fragrant.
Next, add the chicken to the pot, seasoning it with salt and pepper. Cook until the chicken is lightly browned on all sides, around 5 to 7 minutes.
Stir in the cumin, chili powder, cayenne pepper, oregano, and smoked paprika, making sure the chicken and vegetables are evenly coated with the spices.
Pour in the drained cannellini beans and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer.
Allow the chili to simmer uncovered for approximately 30 minutes, stirring occasionally, to let the flavors come together.
After simmering, shred the chicken into small pieces using a fork or spoon. For a thicker texture, consider mashing some of the beans. For an even thicker consistency, mix cornstarch and milk in a small bowl, then stir the mixture into the chili.
Finally, serve the chili in bowls, garnishing with sliced jalapeños, freshly chopped cilantro, or parsley.

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