White Bean Chicken Chili (Printable version)

A savory blend of chicken, white beans, and spices creating a rich, flavorful, and nutritious meal.

# What you need:

→ Proteins

01 - 2 cups cooked shredded chicken breast
02 - 2 cans (15 oz each) white beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 large poblano pepper, diced
06 - 1 medium jalapeño, seeded and minced
07 - 1 cup frozen or fresh corn kernels

→ Liquids and Pantry

08 - 4 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - 1 can (4 oz) diced green chilies
11 - Juice of 1 lime

→ Spices and Herbs

12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 cup chopped fresh cilantro

# Steps to follow:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic, diced poblano pepper, and minced jalapeño; sauté for 2 minutes until fragrant.
03 - Add cumin, oregano, coriander, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until aromatic.
04 - Add shredded chicken, white beans, corn, diced green chilies, and chicken broth. Stir thoroughly to combine all elements.
05 - Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
06 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with desired toppings such as diced avocado, Greek yogurt, shredded cheese, or fresh cilantro.

# Expert tips:

01 -
  • It comes together in less than an hour but tastes like it simmered all afternoon.
  • The white beans are naturally creamy without any cream, making it feel indulgent but honest.
  • One pot means minimal cleanup, and maximum time for actually enjoying the meal with people you love.
02 -
  • If you skip the step of rinsing your canned beans, the chili will turn gluey and starchy—trust me, I learned this the hard way.
  • Lime juice added at the end makes more difference than you'd expect; it's the difference between a good chili and one that tastes alive.
03 -
  • Taste the chili multiple times during the last 5 minutes of cooking—you might want to adjust salt, spice level, or lime juice based on how it's developing.
  • Fresh lime juice added at the very end does more to brighten this dish than any amount of lime juice added during cooking.
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