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White Bean Chicken Chili Recipe

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4.1 from 8 reviews

This hearty White Bean Chicken Chili combines tender shredded chicken, creamy white beans, and a mild green enchilada sauce for a comforting, flavorful meal. Simmered on the stovetop with a blend of aromatic spices and finished with fresh toppings like avocado and cilantro, it's a perfect dish for cozy dinners or game day gatherings.

Ingredients

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 boneless skinless chicken breasts (about 1½ pounds)
  • 3 cups chicken stock
  • 1 (19-ounce) can mild green enchilada sauce
  • 1 (4-ounce) can green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed
  • 1 (14-ounce) can sweet whole kernel corn, drained
  • 1 red bell pepper, diced
  • 2 tablespoons fresh lime juice (from 1 lime)

Toppings

  • Sliced jalapeño
  • Sour cream
  • Avocado
  • Tortilla strips
  • Cotija cheese
  • Fresh cilantro

Instructions

  1. Cook the aromatics: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the minced garlic and cook, stirring, until fragrant, approximately 1 minute.
  2. Cook the chicken: Add the chicken breasts, chicken stock, enchilada sauce, green chilies, cumin, chili powder, salt, and freshly cracked black pepper to the pot. Increase heat to high and bring the mixture to a boil. Then reduce heat to low. Cover and simmer the chili until the chicken is fully cooked and tender, about 25 to 30 minutes.
  3. Shred the chicken and thicken chili: Remove the chicken breasts onto a plate and shred them using two forks. For a thicker chili, transfer about 2 cups of the soup including beans and vegetables to a blender and blend until nearly smooth, then pour it back into the Dutch oven. Alternatively, use an immersion blender directly in the pot to blend approximately a quarter of the chili. Stir well to combine.
  4. Add beans and vegetables: Stir in the drained white beans, drained corn, and diced red bell pepper. Cover the pot and cook on medium-low heat for 5 to 10 minutes or until the bell peppers are tender and the beans are warmed through.
  5. Finish with shredded chicken and lime juice: Add the shredded chicken back into the chili and stir in the fresh lime juice. Heat through to combine flavors, about 1 to 2 minutes.
  6. Serve: Divide the chili evenly among 6 bowls. Garnish each bowl with sliced jalapeño, sour cream, avocado slices, tortilla strips, crumbled Cotija cheese, and fresh cilantro as desired for added flavor and texture.

Notes

  • For a spicier chili, add more jalapeños or use a hotter green chili option.
  • If you prefer a vegetarian version, omit the chicken and increase the beans and vegetables.
  • Use an immersion blender to easily blend directly in the pot without transferring.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Adding fresh lime juice at the end brightens the flavors.

Find it online: https://glowcooks.com/white-bean-chicken-chili-recipe/