White Bean Chicken Chili

Bowl of white bean and chicken chili garnished with cheese, avocado, jalapeño, cilantro, sour cream and lime.

5 from 1 vote

This white bean chicken chili is a simple, one-pot meal with tender chicken, white beans, and green chiles in a light broth. Mashed beans give it body without making it thick. Garnish to your liking, and don't forget crushed tortilla chips.

Cook Time1

Course: Main Course

Servings: people

Calories: 467kcal

Author: Heather Hupfer, The Seasoned Cabin

Ingredients

1/2 Pound Dried Great Northern Bean Prepared per package instructions and cooked until soft. May substitute 2 cans of Great Northern Beans
2 Tablespoon Butter
1 Yellow Onion
1 Pound Boneless Skinless Chicken Breasts or Chicken Thighs
3 Cloves Garlic
2 Teaspoon Cumin
1.5 Teaspoon Oregano
1/4 Teaspoon Ground Cayenne Pepper more if you like it spicy!
1 Pinch Ground Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Pepper
32 Ounces Chicken Stock
8 Ounces Canned Diced Green Chiles

Optional Garnishes

Sliced or diced fresh jalapeno
Sour Cream
Tortilla Chips
Lime Wedges
Chopped Fresh Cilantro
Sliced Green Onion

Instructions

Beans-if using canned beans, skip to step four, puree beans

Prepare Beans according to package instructions; overnight or quick soak method.
Simmer beans in a medium pot until soft
strain beans and reserve 1/2 cup of liquid
Puree 1/2 cup bean liquid and 3/4 cups of cooked beans

Chili

In a large pot or Dutch oven, heat butter over medium heat, add onions and sauté until translucent.
Add diced chicken, garlic, cumin, oregano, cayenne and cloves to the onions and brown.
Add chicken broth, green chilies, cooked beans and the bean puree to the chicken mixture and simmer for 30 minutes or until chicken is cooked through.
Serve in bowls and garnish to your liking.

Notes

Beans (dried vs. canned):
Dried beans give the best texture and flavor in this chili. If you’re short on time, you can substitute 2 cans of white beans (Great Northern, cannellini, or navy). For the best texture, mash or purée about ¾ cup of the beans and stir them back into the chili to give it more body without making it thick.

Pressure cooker method (for dried beans):
Instead of soaking overnight, cook about 1½ cups of dried white beans in a pressure cooker using the bean setting (about 30 minutes), then proceed with the recipe.

Nutrition