White Bean Chicken Chili (Print Version)

Tender chicken and creamy white beans combined with warming spices for a nourishing meal.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced poblano pepper, and jalapeño; sauté for 2 minutes until fragrant.
03 - Add ground cumin, dried oregano, ground 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 components.
05 - Bring mixture to a gentle boil, then reduce heat 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 optional toppings such as diced avocado, Greek yogurt, shredded cheese, or additional cilantro.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight cooking feel manageable instead of stressful.
  • The combination of white beans and chicken is naturally high in protein, so you'll stay satisfied long after dinner ends.
  • It tastes even better the next day when the spices have had time to get cozy with each other.
02 -
  • If your chili tastes flat after simmering, it's almost always because you need more salt or acid—taste as you go and don't be shy about adjusting.
  • Mashing half a cup of the beans before adding them creates natural creaminess without any dairy, which I learned by accident when I used a potato masher incorrectly and discovered something better.
03 -
  • Always drain and rinse your canned beans under cold water—this removes the starchy liquid that makes chili gummy and cloudy.
  • Rotisserie chicken from the grocery store is genuinely one of the best shortcuts available; it frees you from actually cooking protein so you can focus on flavor building.
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