Description
This lightened-up White Bean Chicken Chili is the ultimate comfort food for busy nights. Combining tender chicken, savory broth, and zesty green chiles, it delivers a satisfying, velvety texture by pureeing a portion of the cannellini beans. It is a wholesome, one-pot meal that requires no heavy creams, making it a perfect healthy staple for families looking for a quick, delicious dinner that reheats beautifully for leftovers.
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion (finely diced)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic (minced)
1 1/2 pounds boneless, skinless chicken breasts (trimmed)
2 15-ounce cans cannellini or Great Northern beans (rinsed and drained)
2 4.5-ounce cans diced green chiles
4 cups reduced-sodium chicken broth
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, cumin, oregano, salt, and cayenne pepper and cook for 1 minute until fragrant.
Add the chicken breasts, broth, and green chiles to the pot and bring to a simmer.
Cook for 15-20 minutes until the chicken is cooked through; remove chicken, shred with two forks, and return to the pot.
Remove one cup of the beans and pulse in a blender or puree with a fork before returning to the pot to thicken the chili.
Simmer for another 5 minutes to combine flavors and stir in the fresh cilantro before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can adjust the heat by adding fresh jalapeños or extra cayenne. Serve with lime wedges and avocado for extra creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 75mg