Easy White Bean Chicken Chili Recipe
This Easy White Bean Chili is a creamy, hearty dish featuring tender chicken, white beans, and mild spices, perfect for a comforting weeknight meal. It combines the warmth of chili with the richness of creamy broth, enhanced by fresh jalapeño and green chiles for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 pound boneless skinless chicken breasts, cubed (about 1-inch pieces)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 cup corn kernels
- ½ cup heavy cream or sour cream
- Salt, to taste
- Black pepper, to taste
For Garnish
- Fresh chopped cilantro
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, minced garlic, and minced jalapeño pepper. Sauté for about 5 minutes until the onion is translucent and fragrant.
- Cook the chicken: Add the cubed chicken breasts to the pan. Cook them until browned on all sides, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Add spices: Sprinkle ground cumin, dried oregano, and chili powder over the chicken and onion mixture. Stir well to coat all ingredients evenly with the spices.
- Add broth and vegetables: Pour the chicken broth into the pan and bring the mixture to a simmer. Add the drained white beans, diced green chiles, and corn kernels. Stir to combine all ingredients.
- Simmer: Let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
- Add cream and season: Lower the heat to low. Stir in the heavy cream or sour cream, and season the chili with salt and black pepper to taste. Allow it to simmer gently for an additional 5 minutes.
- Rest and serve: Remove the chili from heat and let it rest for a few minutes to deepen the flavors. Ladle the chili into bowls and garnish with freshly chopped cilantro if desired.
Notes
- Cut chicken into 1-inch cubes for even cooking.
- For a milder chili, omit the jalapeño pepper.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze leftover chili for up to 2 months in an airtight container.
- To reheat, warm leftovers in a saucepan over medium heat, stirring frequently until heated through.
Keywords: white bean chili, chicken chili, easy chili recipe, creamy chili, weeknight dinner, comfort food
Find it online: https://tastybella.com/easy-white-bean-chicken-chili-recipe/
