This white bean chicken chili is packed with all things nutritious like beans, green chilis, garlic, corn and more to create comfort in a bowl. You’ll love it!
Psst! Are you looking for a healthy dish that also tastes amazing? Something that is fulfilling and versatile to accommodate your family’s preferences? Are you overdoing the tomato-based chili and looking for something different?
I’ve got the perfect recipe: white bean chicken chili.
This chili has been a family favorite meal for years. It’s full of delicious flavors and I’m so glad I get to share it with you all finally!
What I Love About This White Bean Chicken Chili
It is so versatile! I think that’s the beauty of many soups and chilis. You can add, subtract, and substitute as you wish. For example, I like using cannellini beans for this recipe, but feel free to use northern beans or navy beans! Does your family enjoy more chicken than called for in the recipe? Go ahead, add it in! Want to sneak in some more veggies? Some kale or spinach would be great. Bottom line – make it your own if you’d like!
It is so nutritious. The beans and chicken alone provide lots of protein. Spices and herbs that are added to this chili also have powerful health benefits. It’s a guilt-free meal with lots of added goodness!
It’s easy to make! I’m a fan of chilis because it’s a lot of “tossing in and letting cook” going on.
A bowl of this white bean chicken chili is the perfect thing to get cozy with on a cold, winter night!
How to Make a White Bean Chicken Chili
Steps
Heat a large pot. Add a tbsp of olive oil into the pan and the onion and garlic. Cook until fragrant. (2-4 minutes)
Add in your spices- cumin, paprika, chili powder, and red pepper flakes. Cook for about 2 mins then add in the corn.
Once the corn is slightly thawed, add the chicken broth, beans, green chilis, and shredded chicken. Season with salt and pepper. Cover and let simmer for 15 minutes.
Remove the cover, add cream cheese and lime juice. Serve with red pepper flakes and cilantro.
Ingredients
- 2 cups shredded chicken
- 2 cans northern beans or cannellini beans
- 2 cans greeen chilis (4 oz cans)
- 1.5 cups corn, fresh or frozen
- 2 cloves garlic, minced
- 1 onion, diced
- 3 cups chicken broth
- ½ cup cream cheese, cut into cubes
- ½ lime, juiced
- 1 Tbsp olive oil
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp cilantro
Instructions
Heat a large pot. Add a tbsp of olive oil into the pan and the onion and garlic. Cook until fragrant. (2-4 minutes)
Add in your spices- cumin, paprika, chili powder, and red pepper flakes. Cook for about 2 mins then add in the corn.
Once the corn is slightly thawed, add the chicken broth, beans, green chilis, and shredded chicken. Season with salt and pepper. Cover and let simmer for 15 minutes.
Remove the cover, add cream cheese and lime juice. Serve with red pepper flakes and cilantro.
Equipment Used
Nutrition Facts
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