White Bean Chicken Chili
A comforting, weeknight-friendly chili that layers creamy white beans with tender chicken, smoky spices, and a bright citrus finish. This recipe is easy to customize, filling, and naturally comforting without being heavy. Perfect for meal prep or a cozy family dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups cooked white beans (cannellini or great northern)
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 3 cups low-sodium chicken broth
- 1 can (4–4.5 oz) green chilies, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground coriander (optional)
- 1 pinch red pepper flakes (optional, for heat)
- 1 lime zest and juice
- 1/2 cup plain yogurt or sour cream (for serving, optional)
- 2 tablespoons fresh cilantro, chopped
- to taste salt and pepper
- 1 optional avocado slices or shredded cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Stir in the chicken pieces and cook until lightly browned on all sides, about 4–6 minutes. It doesn’t need to be fully cooked through at this point.
- Pour in the chicken broth and add the green chilies, cumin, chili powder, oregano, coriander (if using), and red pepper flakes (if using). Bring to a gentle simmer.
- Add the white beans and corn. Simmer for 8–10 minutes, allowing the flavors to meld and the chicken to finish cooking through.
- Finish with lime zest and juice. Taste and adjust salt and pepper as needed.
- If you like a creamier texture, stir in yogurt or sour cream just before serving. Sprinkle with fresh cilantro and serve with optional avocado or cheese.