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White Bean Chicken Chili

A creamy, satisfying, and flavor-packed one-pot meal perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 cans 15-ounce white beans, drained and rinsed
  • 2 cans 4-ounce diced green chilies
  • 4 cups chicken broth
Spices and Seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • to taste salt and pepper
Fresh Ingredients
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped
Optional Toppings
  • shredded cheese optional
  • sliced avocado optional
  • sour cream optional
  • tortilla chips optional

Method
 

Cooking
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the cubed chicken to the pot and cook until browned on all sides, approximately 6-8 minutes.
  5. Mix in the white beans, diced green chilies, chicken broth, cumin, oregano, and chili powder. Stir well to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
  7. Season the chili with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
  8. Serve the chili hot, with optional toppings like shredded cheese, sliced avocado, sour cream, or tortilla chips.

Notes

To store leftovers, keep in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer. Reheat gently on the stove, adding a splash of broth if needed.