Description
A hearty and flavorful white chicken chili made with tender chicken breasts, creamy beans, and a blend of spices.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 2 cans (15 oz each) Great Northern or cannellini beans, drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent (about 5 minutes).
- Season whole chicken breasts with salt, pepper, cumin, and chili powder. Sear in the pot for about 5 minutes on each side until lightly browned.
- Pour in chicken broth, add drained white beans and green chiles. Bring to a gentle boil, then reduce heat to simmer.
- After about 20 minutes or once the chicken is cooked through, remove it from the pot and shred it using two forks before returning it to the pot.
- Let the chili simmer on low heat for another 10 minutes to meld flavors.
- Serve warm garnished with fresh cilantro or avocado slices.
Notes
- For a spicier chili, add more chili powder or diced jalapeños.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg