Description
You deserve a warm, thick bowl of comfort. This Creamy White Bean Chicken Chili delivers that cozy feeling fast. It tastes like you simmered it all day, but it comes together easily for those busy nights. It is perfect for making memories around the table.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (4 ounce) can green chiles, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (or more for heat)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half (for creaminess)
- Optional Toppings: Shredded cheese, sour cream, chopped cilantro, sliced avocado
Instructions
- Season chicken pieces lightly with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, oregano, and chili powder. Cook for 1 minute until fragrant.
- Return the chicken to the pot. Add rinsed beans, green chiles, and chicken broth.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot. Shred the chicken using two forks, then return the shredded chicken to the chili.
- Stir in the heavy cream or half-and-half until the chili is creamy. Heat through for 2 minutes but do not boil after adding cream.
- Taste and adjust salt and pepper as needed.
- Serve hot with your favorite toppings.
Notes
- For an extra thick chili, mash about 1 cup of the white beans against the side of the pot before adding the cream.
- You can use pre-cooked rotisserie chicken to save time on step 2 and 5.
- If you prefer a spicier chili, add a pinch of cayenne pepper with the other spices.
- This chili freezes well for future cozy meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: About 420
- Sugar: About 5g
- Sodium: Varies depending on broth
- Fat: About 15g
- Saturated Fat: About 6g
- Unsaturated Fat: About 9g
- Trans Fat: 0g
- Carbohydrates: About 30g
- Fiber: About 10g
- Protein: About 45g
- Cholesterol: About 110mg