Description
This Zesty White Bean Chicken Chili is a vibrant, southwestern-inspired comfort meal that is perfect for busy weeknights. Featuring tender chicken breast, hearty white beans, and aromatic spices, it achieves a luxurious, creamy texture by pureeing a portion of the beans—no heavy cream required. Finished with a bright spark of fresh lime and cilantro, this meal is as nutritious as it is flavorful, delivering a restaurant-quality bowl that is sure to become a staple in your kitchen.
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained
1 pound boneless skinless chicken breasts, cooked and shredded
1 can (4 oz) diced green chiles
4 cups chicken broth, low sodium
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium heat and sauté the onion until translucent.
Add garlic, cumin, oregano, salt, and cayenne pepper, cooking for 1 minute until fragrant.
In a blender or food processor, combine 1 cup of the beans with 1/2 cup of broth and blend until smooth.
Add the remaining beans, the blended bean mixture, the shredded chicken, green chiles, and the rest of the chicken broth to the pot.
Bring the chili to a gentle simmer and cook for 15-20 minutes to allow flavors to meld.
Remove from heat, stir in the fresh lime juice and cilantro, and serve warm.
Notes
Create a fun toppings bar with ingredients like sliced avocado, diced jalapenos, sour cream, or shredded Monterey Jack cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg