Name: White Bean Chicken Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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; 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

Description

Enjoy the comforting flavors of White Bean Chicken Chili, a delightful dish made with tender chicken, creamy beans, and fragrant spices. Perfect for a quick dinner or cozy family meal, this recipe is easy to prepare and brings irresistible warmth in every bowl.

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 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
Add 1 pound of bite-size cubed chicken breasts and cook until browned, stirring frequently.
Stir in ½ chopped onion and cook until softened, about 3-5 minutes.
Add 1 teaspoon ground cumin and 1 teaspoon dried oregano; cook for 1 minute until fragrant, stirring often.
Pour in 32 ounces of chicken broth, add 2 15-ounce cans of white beans, 1 cup crushed tortilla chips, 1 cup corn kernels, and ½ cup roasted Hatch chiles.
Season with ½ teaspoon 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.
Serve the chili in bowls, topped with Monterey jack cheese, cilantro, chopped avocado, and sliced jalapeño. Enjoy with tortilla chips and lime wedges.

Notes

For extra flavor, use homemade chicken broth if available.
Feel free to adjust toppings according to your preferences.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 2g
Sodium: 1050mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 12g
Protein: 30g
Cholesterol: 75mg