White Bean Chicken Chili Recipe

White Bean Chicken Chili in bowl with spoon

White Bean Chicken Chili Recipe

This easy white bean chicken chili recipe is made in one pot and comes together quickly. Since there's no heavy cream or cream cheese in the broth, this chili freezes well and is great for meal prep.

Course Soup

Cuisine Mexican, Southwest

Keyword white bean chicken chili

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 281kcal

Ingredients

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

Toppings

½ cup Monterey jack cheese
¼ cup cilantro, chopped
chopped avocado
sliced jalapeño
lime wedges

Instructions

Cook the chicken. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add 1 pound bite-size cubed chicken breasts and cook until browned, stirring frequently. Add ½ chopped onion and cook until softened, 3-5 minutes. Add 1 teaspoon ground cumin and 1 teaspoon dried oregano and cook for 1 minute until fragrant, stirring often.
Add the remaining ingredients. Add 32 ounces chicken broth, 2 15-ounce cans white beans, 1 cup crushed tortilla chips, 1 cup corn kernels, ½ cup roasted Hatch chiles, ½ teasopon kosher salt and ½ teaspoon freshly ground black pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes or until the chili thickens.
Add toppings and serve. Ladle into bowls and sprinkle with Monterey jack cheese, cilantro, sliced jalapeño with chopped avocado. Serve with tortilla chips and a squeeze of lime on the side.

Nutrition