Description
This White Bean Chicken Chili is packed with flavor from spices, tender chicken, and hearty beans. Ideal for a quick dinner or comforting meal, it’s easy to prepare and sure to please!
Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles, or two 4-ounce can of fire-roasted diced green chiles
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add the bite-sized chicken pieces and cook until browned, stirring frequently.
- Stir in the chopped onion and cook until softened, about 3-5 minutes.
- Add the ground cumin and dried oregano, cooking for an additional minute until fragrant.
- Pour in the chicken broth and add the white beans, crushed tortilla chips, corn kernels, roasted Hatch chiles, kosher salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to simmer uncovered for 20 minutes or until the chili thickens.
- Ladle the chili into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado. Serve with tortilla chips and lime wedges.
Notes
Feel free to substitute other types of beans if preferred.
Adjust spices according to taste for a milder or spicier version.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 70mg