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White Bean Chicken Chili

A comforting and hearty White Bean Chicken Chili made with tender chicken and creamy beans, simmered together with aromatic spices for a deliciously satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 pound boneless, skinless chicken breasts
  • 3 cans white beans (15 oz each, such as Great Northern or Cannellini), drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 each green bell pepper, diced
  • 1 each jalapeño pepper, diced (optional, for heat)
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
For Serving
  • Fresh cilantro
  • Lime
  • Avocado

Method
 

Preparation
  1. Begin by cutting the chicken breasts into bite-sized pieces.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and jalapeño if using. Sauté for about 5 minutes, or until the vegetables are softened.
  2. Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute until fragrant.
  3. Add the chicken pieces to the pot and cook until they are no longer pink – about 5 minutes.
  4. Pour in the chicken broth and add the rinsed white beans. Stir to combine.
  5. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld together.
  6. Taste the chili and adjust seasoning if necessary.
  7. Ladle the chili into bowls and garnish with fresh cilantro, a squeeze of lime, and slices of avocado if desired!

Notes

For variations, consider using black beans or chickpeas if you don't have white beans. To enhance flavor, let the chili simmer for an additional 10-15 minutes if time allows. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.