White Bean Chicken Chili
50% authentic · American
A lighter, brighter take on chili, this version uses chicken and white beans, seasoned with green chilies and cilantro for a refreshing flavor profile. It's a popular variation that deviates from the traditional red chili.
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Ingredients
- Boneless, skinless chicken breasts1.5 lbs
- Olive oil2 tbsp
- Onion, chopped1 medium
- Garlic cloves, minced3
- Diced green chilies1 can (4 oz)
- Cannellini beans, rinsed and drained2 cans (15 oz each)
- Chicken broth4 cups
- Ground cumin1 tbsp
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped1/4 cup
Steps
- 1
Poach the chicken breasts in lightly salted water until cooked through, about 15-20 minutes. Remove from water, let cool slightly, then shred or dice. Reserve about 1 cup of the poaching liquid.
- 2
Heat 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 1 minute more until fragrant.
- 3
Stir in the diced green chilies, cumin, and oregano. Cook for 1 minute until fragrant.
- 4
Add the cannellini beans, shredded chicken, chicken broth, and reserved poaching liquid. Bring to a simmer.
- 5
Reduce heat to low, cover, and simmer for at least 20-30 minutes to allow flavors to meld. For a creamier consistency, mash some of the beans against the side of the pot.
- 6
Season with salt and black pepper to taste. Stir in most of the fresh cilantro just before serving. Garnish with remaining cilantro.
