Description

Experience the deliciousness of this White Bean Chicken Chili, featuring tender chicken, savory beans, and zesty spices. Perfect for a quick dinner or a cozy meal, it’s a delightful homemade recipe that will warm your heart and satisfy your taste buds.

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
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

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Instructions

Heat the vegetable oil in a large Dutch oven over medium-high heat.
Add the bite-size cubed chicken and cook until browned, stirring frequently.
Stir in the chopped onion and cook until softened for about 3-5 minutes.
Mix in 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, roasted hatch chiles, kosher salt, and black pepper.
Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 minutes until thickened.
Ladle the chili into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado.
Serve with tortilla chips and lime wedges on the side.

Notes

You can adjust the heat by adding more or fewer jalapeños according to your taste.
This chili can be made ahead and warmed up for a quick meal later.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 30g
Cholesterol: 70mg