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White Easy Bean Chicken Chili Recipe

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★★★★★

4.6 from 117 reviews

This White Easy Bean Chicken Chili is a hearty, protein-packed one-pot meal that’s naturally gluten free and perfect for a comforting dinner. Made with tender shredded chicken, white beans, green chilies, and a creamy blend of spices and Greek yogurt, it’s flavorful, easy to make, and thickened to perfection by blending part of the chili. Serve with fresh toppings like cilantro, avocado, and tortilla chips for a deliciously satisfying dish.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, diced
  • 2 cloves garlic, minced
  • 8 ounces canned diced green chilies (with liquid)
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 2 cups low sodium chicken broth (add more if needed)
  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Protein

  • 2 cups shredded rotisserie chicken or cooked chicken breast, shredded or diced

Finishing Touches

  • 2 tablespoons fresh lime juice
  • Fresh cilantro, chopped (for garnish)
  • Tortilla chips (for serving)

Instructions

  1. Sauté the Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 7-8 minutes, stirring occasionally until soft and translucent.
  2. Add Garlic and Green Chilies: Stir in the minced garlic and diced green chilies with their liquid. Sauté for an additional 2-3 minutes to release their flavors.
  3. Add Spices and Remaining Ingredients: Mix in cumin, smoked paprika, oregano, salt, and pepper. Then add the great northern beans, corn, Greek yogurt, and 2 cups of chicken broth. Stir well to combine all ingredients.
  4. Simmer and Blend Partially: Let the chili simmer for a few minutes to meld the flavors. Then, scoop out about 1 to 1 1/2 cups of the chili and blend until smooth using a blender or food processor. This step is optional but will give the chili a creamy, thick texture.
  5. Combine and Cook Chicken: Transfer the blended chili back to the pot. Stir in the shredded chicken and simmer over low heat for 10-15 minutes, allowing the chicken to absorb the flavors and warm through.
  6. Add Lime Juice and Serve: Stir in fresh lime juice to brighten the flavors. Serve the chili topped with chopped cilantro, tortilla chips, and your favorite garnishes such as avocado or shredded cheese.

Notes

  • Use rotisserie chicken for a quick and flavorful protein addition or cook and shred your own chicken breast.
  • Adjust the thickness of the chili by adding more broth if it’s too thick or simmering longer if too thin.
  • For a dairy-free version, omit the Greek yogurt; the blended beans help maintain creaminess.
  • To make vegan, omit the chicken and Greek yogurt, and add an extra can of white beans to thicken.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat gently on the stovetop for best texture; microwaving is okay but may affect chicken texture.

Keywords: white chicken chili, easy chili recipe, healthy chicken chili, gluten free chili, one pot chili, white bean chili, creamy chili, quick dinner

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