White Bean Chicken Chili
A creamy, hearty chili that combines tender chicken, rich white beans, and aromatic spices for a comforting meal in under an hour.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds depth and sweetness
- 3 cloves garlic, minced For aroma
- 1 medium bell pepper, diced Green or yellow for sweetness
- 4 cups chicken broth Foundation of the chili
- 2 cans (15 oz each) white beans, drained and rinsed Creamy texture
- 2 cups cooked chicken, shredded Rotisserie chicken works well
- 1 cup corn Frozen or canned
- 1 lime juiced For balancing acidity
Spices
- 1 teaspoon ground cumin Adds earthy depth
- 1 teaspoon chili powder For chili kick
- 1/2 teaspoon smoked paprika Enhances flavor
- 1/4 teaspoon cayenne pepper (optional) For additional heat
Garnishes
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and diced bell pepper. Cook for another 2-3 minutes.
Cooking
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper; cook for 1 minute.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the white beans, shredded chicken, and corn. Stir everything together.
- Lower the heat and let the chili simmer for 20-30 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with cilantro and jalapeños.
Notes
For a healthier version, use low-sodium chicken broth and add more vegetables. Perfect with cornbread or avocado on top.