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White Bean Chicken Chili

This lighter twist on a classic comfort food combines tender chicken, creamy white beans, and flavorful spices for a satisfying meal that's perfect for cold winter evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 2 cans white beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
Toppings
  • sour cream sour cream
  • cilantro fresh cilantro
  • 1 lime, for juice to taste

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook for an additional minute, until fragrant.
Cooking
  1. Once the aromatics are ready, add the shredded chicken, rinsed white beans, chicken broth, diced green chilies, cumin, oregano, and season with salt and pepper. Stir well to combine.
  2. Bring the mixture to a gentle simmer and cover the pot. Let it cook for about 20 minutes, stirring occasionally.
Finishing Touches
  1. After simmering, taste your chili and adjust the seasoning as needed. If you like a bit more kick, add red pepper flakes or additional lime juice.
  2. Ladle the chili into bowls and top with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime.

Notes

For substitutions, you can use turkey instead of chicken for a leaner option. For a vegetarian version, replace the chicken with extra beans or corn. Don't rush the simmering process for best flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.