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White Bean Chicken Chili


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6

Description

This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It has a ton of flavor and cooks up in just 30 minutes.


Ingredients

  • 1 Tablespoon olive or avocado oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • ½1 jalapeño, seeded and diced*
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 (4 oz) cans mild diced green chiles
  • 1 lb boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed*
  • 1 1/2 cup frozen corn (no need to thaw)
  • chopped cilantro, green onion, jalapeño and/or avocado, for garnish
  • cornbread or tortilla chips, for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
  2. Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
  3. Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
  4. Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
  5. Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.
  6. This chili is great served with tortilla chips or cornbread.

Notes

  • Feel free to use a full jalapeño. I used 1/2 of a deseeded jalapeño and the chili had a nice kick.
  • To make the chili thicker, you can mash 1 can of the drained and rinsed beans before adding them to the pot.
  • To freeze: cool chili, place in a freezer-safe storage container and freeze. To use, partially thaw chili in the refrigerator overnight. Add to a saucepan and heat until warm, stirring occasionally. If soup is too thick you can add a little broth or water to thin.
  • Category: Soup
  • Method: Stove-top
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe without toppings
  • Calories: 285
  • Sugar: 4g
  • Sodium: 1160mg
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 9g
  • Protein: 28g

Keywords: white bean chicken chili