White Bean Chicken Chili

4.66 from 79 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: white bean chicken chili

Servings:

1 Tablespoon olive or avocado oil
2 cloves garlic minced
1 yellow onion diced
½-1 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 ½ cup frozen corn no need to thaw
chopped cilantro green onion, sour cream, fresh lime wedges, jalapeño and/or avocado, for garnish
cornbread or tortilla chips for serving

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. Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
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.
Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.

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.