White Bean Chicken Chili (Printer View)

A hearty blend of chicken, white beans, and spices creating a flavorful and nourishing dish.

# Components:

→ Proteins

01 - 2 cups cooked, shredded chicken breast
02 - 2 cans (15 oz each) white beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 large poblano pepper, diced
06 - 1 medium jalapeño, seeded and minced
07 - 1 cup frozen or fresh corn kernels

→ Liquids and Pantry

08 - 4 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - 1 can (4 oz) diced green chilies
11 - Juice of 1 lime

→ Spices and Herbs

12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 cup chopped fresh cilantro

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced poblano pepper, and jalapeño; sauté for 2 minutes until fragrant.
03 - Add cumin, oregano, coriander, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute to release aromatic oils.
04 - Add shredded chicken, white beans, corn, diced green chilies, and chicken broth. Stir thoroughly to combine all components.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to ensure even cooking.
06 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with optional garnishes such as diced avocado, sliced jalapeños, Greek yogurt, or shredded cheese.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress of complicated timing.
  • The white beans give you that creamy texture without heavy cream, so you feel nourished and satisfied instead of sluggish.
  • Every spoon tastes different depending on what toppings you choose, so it never gets boring even when you make it twice in one week.
02 -
  • If your chili tastes flat after simmering, it's because the spices have faded—don't be afraid to add another 1/4 teaspoon of cumin or chili powder at the end to wake it up.
  • Mashing half a cup of beans before adding them to the pot is a game-changer if you like it creamier; the mashed beans dissolve slightly and thicken the whole thing without adding cream.
03 -
  • Don't skip the minute of toasting spices in hot oil—that one minute is the difference between a chili that tastes like separate ingredients and one that tastes intentional and cohesive.
  • Add the lime juice at the very end, not during cooking, because heat breaks down its brightness; save it as your final secret weapon to make people ask what you did differently.
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