Chicken White Bean Chili
This cozy, pantry-friendly Chicken White Bean Chili is your weeknight hero—warm, nourishing, and deeply flavorful with minimal effort. It's a flexible one-pot meal perfect for busy nights.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 2 cans white beans cannellini or great northern, drained and rinsed
- 2 cups cooked chicken shredded, rotisserie works great
- 1 onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
Spices
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder adjust to taste
- 1 lime juiced
Optional Toppings
- shredded cheese
- sour cream
- avocado slices
- fresh cilantro
Instructions
- Heat a little oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
- Stir in cumin, oregano, and chili powder. Cook for about 1 minute to toast the spices.
- Add shredded chicken and drained white beans. Stir well to combine.
- Pour in chicken broth to cover the mixture. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Use the back of a spoon to mash some beans against the pot to naturally thicken the chili.
- Right before serving, stir in lime juice. Serve hot with your favorite toppings like cheese, avocado, or cilantro.
Notes
This recipe is adaptable: swap in chickpeas, add jalapeños for heat, or stir in coconut milk for creaminess. Make it vegetarian by omitting chicken and using more beans.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 65mgSodium: 860mgPotassium: 780mgFiber: 7gSugar: 2gVitamin A: 150IUVitamin C: 8mgCalcium: 80mgIron: 3.2mg
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