Description
White Bean Chicken Chili is a creamy, hearty dish that combines tender chicken, creamy beans, and sweet corn in a flavorful broth. Perfect for chilly nights, this easy recipe is quick to make and can be customized with your favorite toppings for extra flavor.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 pound chicken breast, cubed
- 1 yellow onion, diced
- 2 Tablespoons minced garlic
- 2 cans green chiles
- 1 ½ cups canned or frozen corn
- 2 (15.9-ounce) cans great northern beans, drained
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoons cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ cup heavy cream
- Chopped cilantro (optional)
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add chicken and onion and sauté until the chicken is no longer pink and the onion is translucent.
- Add minced garlic and cook for 30 seconds.
- Add green chiles and corn, and stir to combine.
- Add the great northern beans, salt, pepper, cumin, oregano, and chili powder. Stir to combine.
- Pour in the chicken broth and stir. Cover and simmer for 20 minutes.
- Remove from heat and stir in the heavy cream. Optionally, add chopped cilantro.
- Serve with toppings like avocado, cheese, sour cream, or tortilla chips.
Notes
- If you want a thicker chili, remove ¼ to ½ cup of beans, blend or mash them, and stir them back into the chili.
- For a spicier version, add more diced jalapeños or hot sauce.
- To lighten the recipe, swap the heavy cream for Greek yogurt or omit it altogether.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 142 kcal
- Sugar: 1g
- Sodium: 555mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 44mg