White Bean Chicken Chili

White bean chicken chili is a hearty and flavorful dish perfect for a cold winter day. Quick and easy on the stovetop, or you can make it ahead with the crockpot.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 720 kcal per serving

Ingredients

1 - onion
1 - Jalepeno peppers
1 - yellow bell pepper
2 - Olive oil
3 cloves - garlic
1–3 lb - boneless skinless chicken breasts or skinless chicken thighs
1 can - green chilies
1 cup - frozen corn
3 cans - white beans cannellini beans, great northern beans or navy beans
4 cups - chicken broth
1 ½ teaspoons - cumin
½ tsp - coriander
½ - dried oregano
½ - chili powder
¼ - cayenne pepper
¼ - black pepper
1 tsp - salt
2 tablespoons - lime juice
fresh cilantro
tortilla chips
avocado

Instructions

In a large pot over medium heat, heat oil. Add onion yellow bell pepper and jalapeño and cook, stirring, until softened about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.
Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes.
Transfer to a plate and shred chicken with 2 forks.
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth.
Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more.
Mix in the lime juice before serving.
Ladle chili into bowls. Top with avocado, cilantro and tortilla chips.

Nutrition