As the temperatures drop and chilly evenings set in, there’s nothing quite like a warm bowl of White Bean Chicken Chili to bring comfort and warmth. This easy-to-make chili combines tender chicken, creamy white beans, and a hint of spice, making it the perfect dish for family dinners or gatherings with friends. Packed with protein and flavor, it’s sure to become a staple in your fall and winter meal rotation.
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts (or thighs), cubed
1 can (4 oz) diced green chilies
2 cans (15 oz each) white beans, drained and rinsed
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup sour cream
Juice of 1 lime
Optional toppings: chopped cilantro, shredded cheese, diced avocado, tortilla chips
Directions:
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are soft and fragrant, about 3-4 minutes.
Cook the Chicken: Add the cubed chicken to the pot and cook until browned on all sides, ensuring it’s fully cooked through.
Combine the Ingredients: Stir in the diced green chilies, white beans, chicken broth, ground cumin, chili powder, oregano, salt, and pepper. Bring the mixture to a boil.
Simmer: Reduce the heat and let the chili simmer for 25-30 minutes, allowing the flavors to meld together and the chicken to become tender.
Finish with Creaminess: Remove the pot from heat and stir in the sour cream and lime juice until well combined.
Serve: Ladle the chili into bowls and top with your choice of chopped cilantro, shredded cheese, diced avocado, or crunchy tortilla chips.
Serving Tips:
Garnish: Enhance the flavor and presentation of your chili by topping each bowl with a sprinkle of chopped cilantro, a dollop of sour cream, shredded cheese, diced avocado, or crispy tortilla chips. These toppings add texture and extra flavor.
Pairing: Serve the chili with warm cornbread, crusty bread, or tortilla chips for dipping. A side salad with a zesty dressing can also complement the meal nicely.
Adjust Consistency: If you prefer a thicker chili, allow it to simmer uncovered for a bit longer. For a thinner chili, add additional chicken broth until the desired consistency is reached.
Spice Level: Offer hot sauce or diced jalapeños on the side for those who enjoy extra heat.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the chili has cooled to room temperature before sealing to avoid condensation.
Freezing: For longer storage, White Bean Chicken Chili can be frozen for up to 3 months. Portion the chili into freezer-safe containers or resealable bags, leaving some space for expansion as it freezes. Label the containers with the date for easy reference.
Reheating: To reheat, thaw frozen chili in the refrigerator overnight. Warm the chili on the stovetop over medium heat, stirring occasionally until heated through. You can also use the microwave, heating in 1-2 minute intervals, stirring in between.
Freshness Check: Before consuming leftovers, always check for any signs of spoilage, such as off smells or changes in texture. If in doubt, it’s best to discard the chili.
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FAQs:
Can I make White Bean Chicken Chili in advance?
Yes, you can make White Bean Chicken Chili in advance! It’s a great dish for meal prep. You can prepare it a day or two ahead and store it in the refrigerator. The flavors will meld together even more as it sits. If you want to make it further in advance, you can freeze the chili for up to 3 months. Just be sure to cool it completely before freezing and store it in airtight containers.
Can I use canned chicken or rotisserie chicken for this recipe?
Absolutely! Using canned chicken or rotisserie chicken can save you time and still result in a delicious chili. If using rotisserie chicken, simply shred or cube the meat and add it during the last 10 minutes of cooking to heat through. Canned chicken can be added directly to the pot, but consider reducing the cooking time to avoid overcooking it.
Is White Bean Chicken Chili spicy?
The level of spiciness in White Bean Chicken Chili can be adjusted according to your preference. The base recipe includes diced green chilies and spices like chili powder and cumin, which add flavor without overwhelming heat. If you prefer a spicier chili, you can add more chili powder, diced jalapeños, or hot sauce to taste.
Can I make this chili vegetarian or vegan?
Yes! To make a vegetarian or vegan version of White Bean Chili, you can substitute the chicken with plant-based proteins like diced tofu, tempeh, or additional vegetables such as bell peppers and zucchini. Use vegetable broth instead of chicken broth and omit the sour cream or replace it with a dairy-free alternative. This way, you can still enjoy a hearty and flavorful chili!
Conclusion:
This White Bean Chicken Chili is a comforting, flavorful dish that’s perfect for chilly evenings. Whether you’re feeding a crowd or enjoying a cozy night in, this chili is sure to please. Serve it with your favorite toppings and enjoy a warm bowl of goodness that will have everyone coming back for seconds!
📖 Recipe:
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White Bean Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Warm up with this delicious White Bean Chicken Chili featuring tender chicken, creamy white beans, and a hint of spice. Perfect for chilly evenings, this cozy and flavorful dish is easy to make and sure to please everyone at the table!
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts (or thighs), cubed
1 can (4 oz) diced green chilies
2 cans (15 oz each) white beans, drained and rinsed
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup sour cream
Juice of 1 lime
Optional toppings: chopped cilantro, shredded cheese, diced avocado, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Add the cubed chicken and cook until browned on all sides.
- Stir in the green chilies, white beans, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 25-30 minutes, until the chicken is fully cooked and flavors meld.
- Remove from heat and stir in the sour cream and lime juice, mixing until well combined.
- Serve hot with desired toppings.
Notes
Adjust the spice level by adding jalapeños or hot sauce.
Substitute rotisserie chicken for a quicker preparation.
For a vegetarian version, use plant-based proteins and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 280 kcal per serving
