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White Bean Chicken Chili Recipe

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★★★★★

4.4 from 20 reviews

This White Bean Chicken Chili is a comforting and flavorful stew featuring tender shredded chicken, creamy white beans, and a medley of spices simmered to perfection. Enhanced with fresh lime juice, cilantro, avocado, and served with crunchy tortilla chips, this chili is a hearty meal perfect for any season.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil (for sautéing the vegetables)
  • 1 medium white or yellow onion (finely diced for even cooking)
  • 1 tablespoon garlic (minced fresh for best flavor)
  • 8 ounces canned diced green chiles (drained if very wet)
  • 1 1/2 teaspoons ground cumin (for warm earthy flavor)
  • 3/4 teaspoon dried oregano (for herbaceous balance)
  • 1/2 teaspoon paprika (for mild smoky sweetness)
  • 1 teaspoon salt (adjust to taste depending on broth)
  • 1/2 teaspoon black pepper (freshly ground if possible)
  • 2 to 2 1/2 cups low-sodium chicken broth (use more for a thinner chili)
  • 2 cans great northern beans 15 ounces each (drained and rinsed well)
  • 1 cup corn kernels (fresh or frozen both work)
  • 1/4 cup plain Greek yogurt or sour cream (to make the chili creamy)
  • 2 1/2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 tablespoon lime juice (freshly squeezed for brightness)
  • 1/4 cup chopped cilantro (for topping)
  • 1 avocado (sliced for topping)
  • 1 cup tortilla chips (for serving and crunch)

Instructions

  1. Heat Oil and Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until softened and lightly translucent, about 7–8 minutes.
  2. Add Garlic and Chiles: Stir in the minced garlic and diced green chiles and cook for another 2–3 minutes until fragrant.
  3. Add Spices: Sprinkle in the ground cumin, dried oregano, paprika, salt, and freshly ground black pepper. Stir well to coat the vegetables evenly with the spices.
  4. Add Broth and Main Ingredients: Pour in the low-sodium chicken broth, then add the drained great northern beans, corn kernels, and plain Greek yogurt or sour cream. Stir until everything is thoroughly combined.
  5. Simmer and Blend: Let the mixture simmer gently for a few minutes to meld flavors. Then scoop out about 1 to 1 1/2 cups of the chili mixture and blend it until completely smooth for a creamy texture.
  6. Combine and Add Chicken: Pour the blended mixture back into the pot and stir in the cooked shredded chicken evenly throughout the chili.
  7. Simmer Again: Reduce the heat to low and allow the chili to simmer for 10–15 minutes. Add a bit more chicken broth if you prefer a thinner consistency.
  8. Finish and Serve: Stir in freshly squeezed lime juice for brightness. Ladle the chili into bowls and top each serving with chopped cilantro, sliced avocado, and crunchy tortilla chips for added texture and flavor.

Notes

  • Use fresh garlic and lime juice for the best flavor.
  • Rotisserie chicken is a convenient option, but freshly cooked shredded chicken works well too.
  • Adjust salt amount based on the sodium level of your chicken broth.
  • To make the chili spicier, add chopped jalapeños or cayenne pepper.
  • For a dairy-free version, substitute Greek yogurt with a dairy-free alternative or omit it entirely.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: White Bean Chicken Chili, chicken chili recipe, creamy chili, easy chili, dinner recipe

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