Description
A nutritious and cozy one-pot meal that bridges the gap between a hearty soup and a comforting bowl of chili. This healthy white bean chicken chili features tender chicken, fiber-rich cannellini beans, and sweet corn in a zesty, aromatic broth. Flavored with green chiles, cumin, and oregano, this vibrant dish is quick to prepare, making it the perfect weeknight staple for busy families seeking a satisfying, protein-packed dinner.
Ingredients
1 tablespoon olive or avocado oil
1 yellow onion, diced
2 cloves garlic, minced
1/2 to 1 jalapeño, seeded and diced
1 lb boneless skinless chicken breasts
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
1/4 teaspoon ground pepper
2 (4 oz) cans mild diced green chiles
3 cups chicken broth
2 (15 oz) cans cannellini beans, rinsed and drained
1 cup frozen or canned corn
Fresh cilantro and lime wedges for serving
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, and jalapeño to the pot and sauté until softened.
Add the chicken breasts, chili powder, cumin, oregano, salt, and pepper to the pot.
Pour in the green chiles and chicken broth, then bring to a gentle simmer.
Cook for 15-20 minutes until the chicken is cooked through.
Remove the chicken breasts, shred with two forks, and return the meat to the pot.
Stir in the cannellini beans and corn, simmering for another 5-10 minutes to heat through.
Serve hot with fresh cilantro and a squeeze of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this chili for up to 3 months. For a creamier texture, mash a small portion of the beans before adding them to the pot.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 70mg