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–+ servings
white bean chicken chili.

Chicken Chili With White Beans

Julia
White Bean Chicken Chili has everything comfort food should have - tender chicken pieces, flavorful and aromatic spices, beans, veggies, and cheese. To balance the spiciness we top the bowl with a generous dollop of sour cream and plenty of toppings! Chicken Chili has never been this good!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 portions
Calories 284 kcal

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INGREDIENTS
  

  • 2 large chicken breast, boneless, skinless
  • 6 ½ cups chicken broth
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder
  • 1 teaspoon chili powder or flakes
  • 1 teaspoon salt, or seasoned salt
  • black Pepper to taste
  • 1 cup sweet corn
  • 2 15 ounce white beans, drained and rinsed
  • ½ medium onion, finely diced
  • 1 large garlic clove, minced
  • 3 tablespoon salsa of choice, medium spicy or mild
  • ½ of red bell pepper, cut into ½ inch slices
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Serve With

  • Sour cream
  • Fresh cilantro
  • Crushed tortilla chips

INSTRUCTIONS
 

  • In a heavy bottom Dutch pot over high heat, add chicken breasts, broth, spices (cumin, coriander, smoked paprika, chipotle, chili powder) salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
    2 large chicken breast, 6 ½ cups chicken broth, 2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon chipotle powder, 1 teaspoon chili powder or flakes, 1 teaspoon salt, black Pepper to taste
  • Saute red bell peppers until softened, add onions, garlic and saute for a couple of minutes more. Set aside.
    ½ medium onion, 1 large garlic clove, ½ of red bell pepper
  • Remove the chicken from the pot and shred it finely, return back to the pot. 
  • Mash one-half of the beans until paste-like texture, add it to the pot along with the whole white beans, corn, bell peppers, onion, garlic, salsa. Stir to combine and simmer for 20-25 minutes.
    1 cup sweet corn, 3 tablespoon salsa of choice, 2 15 ounce white beans
  • After that, mix cornstarch with water and carefully stir in the chili. Simmer the chicken chili until it is thickened. About 2-3 minutes. Make sure the heat is on low.
    2 tablespoons cornstarch, 2 tablespoons water
  • Enjoy warm with a dollop of sour cream, fresh cilantro, lime wedges, tortilla chips, and more chipotle or red chili powder on top.
    Sour cream, Fresh cilantro, Crushed tortilla chips

VIDEO

NOTES

  • To Store: Keep leftover chili in an airtight container in the fridge for up to 5 days.
  • For Freezing: Use a freezer-safe container for up to 2 months. Avoid glass containers as the chili may rupture them when frozen. Thaw overnight in the fridge before reheating.
  • To Thicken: If your chili is too runny, mix 2 tablespoons of cornstarch with water and stir it in while simmering on low heat for about 5 minutes.
  • Best Beans for Chili: For quick chili, any beans work, especially white ones and chickpeas. For complex recipes or slow cooker chili, dark red kidney beans hold up well.

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NUTRITION

Calories: 284kcalCarbohydrates: 33gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 618mgPotassium: 1099mgFiber: 6gSugar: 3gVitamin A: 639IUVitamin C: 16mgCalcium: 103mgIron: 5mg
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