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White Bean Chicken Chili Recipe

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★★★★★

4.5 from 59 reviews

This White Bean Chicken Chili is a comforting fall favorite featuring tender chicken, creamy great northern beans, sweet corn, and mild green chilis simmered to perfection in a flavorful broth with a touch of richness from heavy cream. Enhanced with cumin, oregano, and chili powder, this chili is perfect for cozy gatherings and offers versatile topping options like cilantro, cheese, avocado, and sour cream for personalized flavor.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken breast, diced into uniform cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz canned green chilis
  • 1 cup corn (canned or frozen)
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 cup heavy cream

Optional Toppings

  • Fresh cilantro, chopped
  • Shredded cheese (cheddar or Monterey Jack)
  • Diced avocado
  • Sour cream
  • Tortilla chips

Instructions

  1. Prepare Ingredients: Begin by dicing the chicken breast into uniform cubes and finely chopping the yellow onion and garlic cloves.
  2. Sauté Chicken and Onions: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced chicken and onions and cook, stirring occasionally until the chicken is no longer pink and the onions have softened, about 5-7 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
  4. Add Vegetables and Beans: Incorporate the canned green chilis, corn, and drained great northern beans into the pot. Stir to combine.
  5. Season the Chili: Sprinkle in salt, pepper, cumin, oregano, and chili powder. Mix well to evenly distribute the spices throughout the ingredients.
  6. Add Broth and Simmer: Pour in the chicken broth, stirring gently. Cover the pot and reduce heat to low-medium. Let the chili simmer gently for 20 minutes to allow flavors to meld.
  7. Finish with Cream and Cilantro: Remove the pot from heat. Stir in the heavy cream to add richness without overpowering the chili. Add chopped cilantro if desired and stir to combine.
  8. Serve and Garnish: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, diced avocado, sour cream, and tortilla chips for extra flavor and texture.

Notes

  • For a thicker chili, scoop out some beans, blend or mash them, and stir back into the pot.
  • Uniform chicken pieces ensure even cooking and tenderness.
  • Keep the heat low while simmering to avoid toughening the chicken or altering bean texture.
  • Adjust seasonings to taste; add spices gradually.
  • To lighten, swap olive oil for coconut oil and heavy cream with Greek yogurt.
  • This chili can be made in a slow cooker by combining all ingredients except cream, cooking on low for 6-8 hours, then stirring in cream at the end.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Keywords: white bean chicken chili, creamy chicken chili, great northern beans, fall chili recipe, easy chicken chili, comforting soup, healthy chili

Find it online: https://tastybella.com/white-bean-chicken-chili-recipe/