Description
A hearty and flavorful white bean chili packed with tender chicken and savory spices. This easy recipe is perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (or more, to taste)
- ¼ teaspoon cayenne pepper (optional)
- 4 cups (32 ounces) low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces, cumin, oregano, chili powder, and cayenne pepper (if using). Cook, stirring, until the chicken is lightly browned on all sides.
- Pour in the chicken broth and bring to a simmer.
- Stir in the rinsed cannellini beans and diced green chilies.
- Reduce the heat to low, cover, and simmer for at least 20-30 minutes, or until the chicken is cooked through and the flavors have melded.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a thicker chili, mash some of the beans against the side of the pot before serving.
- You can substitute other white beans like Great Northern or navy beans.
- Adjust the spice level by adding more or less chili powder and cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American