Description
Hearty white bean chicken chili brings southwestern comfort to your table with rich, spicy flavors and creamy texture. Packed with tender chicken, nutritious beans, and zesty seasonings, this one-pot wonder will become your new favorite winter meal.
Ingredients
Scale
Proteins:
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 oz) white beans
Vegetables and Aromatics:
- 1 large onion
- 4 cloves garlic
- 2 green bell peppers
- 2 jalapeño peppers
Seasonings and Liquids:
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream (for topping)
- 1/4 cup fresh cilantro (chopped, for garnish)
- 1 lime (for serving)
Instructions
- Dice chicken breasts into uniform, bite-sized cubes, ensuring even cooking and tender texture.
- Finely chop onions, garlic, green bell peppers, and jalapeños, creating a vibrant aromatic base for the chili.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering and fragrant.
- Sauté chicken cubes until golden brown and slightly crisp, approximately 5-6 minutes, stirring occasionally to prevent sticking.
- Add chopped onions, garlic, and peppers to the pot, cooking until vegetables soften and become translucent, about 3-4 minutes.
- Sprinkle chili powder, cumin, oregano, salt, and black pepper over the mixture, stirring to coat ingredients evenly and release their aromatic oils.
- Pour chicken broth into the pot, scraping any browned bits from the bottom to enhance the flavor profile.
- Drain and rinse white beans, then gently fold them into the simmering chili, ensuring they’re well distributed.
- Reduce heat to low, cover the pot, and allow the chili to simmer for 20-25 minutes, letting flavors meld and chicken become tender.
- Stir in heavy cream during the last 5 minutes of cooking, creating a rich and creamy consistency.
- Remove from heat and let the chili rest for 5 minutes to further thicken and develop deeper flavors.
- Ladle into serving bowls and top with a dollop of sour cream, freshly chopped cilantro, and a squeeze of lime juice.
- Serve hot, offering a comforting and zesty white bean chicken chili with layers of complex, warming flavors.
Notes
- Ensure chicken is cut into uniform cubes for even cooking and tender meat texture throughout the dish.
- Consider using a meat thermometer to check chicken reaches 165°F internally, guaranteeing safe and perfectly cooked protein.
- Adjust spice levels by reducing or increasing jalapeños and chili powder to suit personal heat preferences.
- Transform into a vegetarian version by replacing chicken with extra firm tofu or additional white beans, maintaining protein content and hearty consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 553
- Sugar: 3 g
- Sodium: 788 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 145 mg