Description
A flavorful and easy recipe for White Bean Chicken Chili, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
- Add the white beans, diced tomatoes, chicken broth, and corn to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a creamier chili, stir in 1/2 cup of sour cream or Greek yogurt just before serving.
- For added heat, include diced jalapeños or a splash of hot sauce during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg