Creamy White Bean Chicken Chili

$- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces - 2 cans (15 oz each) white beans (cannellini or navy), thoroughly drained and rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium green bell peppers, diced - 1 can (4 oz) diced green chilies, undrained - 4 cups low-sodium chicken broth The chicken is the star of the dish. I like to use boneless breasts for ease. The white beans add a creamy texture and help make the chili hearty. Onions and garlic bring a strong flavor base. Green bell peppers add a nice crunch and freshness. Diced green chilies give it a mild kick. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon dried oregano - Salt and freshly ground black pepper, to taste Cumin brings a warm, earthy flavor. I love smoked paprika for its depth and slight sweetness. Oregano adds a hint of herbaceousness. Salt and pepper are key to bringing all the flavors together. - 1 cup heavy cream - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Heavy cream gives the chili a rich finish. It makes each bite feel luxurious. Cilantro adds a pop of color and freshness. Lime wedges are perfect for squeezing over the chili. They brighten up the dish and enhance the flavor. {{ingredient_image_2}} Cooking the base Start by heating one tablespoon of extra-virgin olive oil in a large pot. Use medium heat until the oil shimmers. Next, add one finely diced medium onion. Sauté for about three to four minutes until it turns soft and clear. Then, stir in two minced garlic cloves and two diced medium green bell peppers. Cook for two to three minutes more until the garlic smells great and the peppers soften. Adding chicken and seasoning Now, add one pound of diced boneless, skinless chicken breasts to the pot. Cook this for five to seven minutes until the chicken is no longer pink. It’s okay if it starts to brown a little on the edges. After that, sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of dried oregano. Don’t forget to add salt and black pepper to taste. Stir well to coat the chicken and veggies with the spices. Incorporating broth and beans Carefully pour in four cups of low-sodium chicken broth. Then, add two cans of thoroughly drained and rinsed white beans, like cannellini or navy. Also, include one can of undrained diced green chilies. Stir everything together and bring it to a gentle simmer. Cooking time and temperature Once the chili is simmering, lower the heat. Let it cook on low for about 20 to 25 minutes. This will help all the flavors mix well and taste amazing. Adding cream before serving After simmering, it’s time to stir in one cup of heavy cream. Keep it on low heat for another five minutes until it's warm. This will make your chili creamy and rich. Adjusting seasonings Before serving, taste the chili and adjust the seasonings if needed. You can add a bit more salt or pepper to fit your taste. Serve it hot, garnished with fresh chopped cilantro and lime wedges for a zesty touch! To achieve a creamy texture, use heavy cream. Add it at the end of cooking. This keeps the cream smooth and rich. If you want a lighter option, try coconut milk. It adds a nice flavor without the heaviness. When cooking chicken, cut it into small pieces. This helps it cook evenly and quickly. Sauté the chicken until it turns golden brown. This step builds flavor and gives a nice texture. For better spice, try adding more cumin or smoked paprika. These spices give the chili depth and warmth. If you want heat, add cayenne pepper or red pepper flakes. Start with a little, then taste before adding more. If you don’t want heavy cream, use Greek yogurt. It adds creaminess and tang. You can also mix in some reduced-fat sour cream. Both options keep the chili rich without too many calories. Serve your chili with fresh lime wedges. They add a burst of flavor that brightens each bite. You can also top it with chopped cilantro for freshness. For side dishes, consider cornbread or tortilla chips. They pair well and add a nice crunch. A simple green salad can also balance the meal with fresh veggies. Pro Tips Use Fresh Herbs: Fresh cilantro adds a vibrant flavor to the chili. Consider adding it right before serving to keep its brightness. Adjust the Spice Level: For a spicier chili, add diced jalapeños or a pinch of cayenne pepper. Adjust according to your heat preference. Make It Ahead: This chili tastes even better the next day! Prepare it in advance and let the flavors develop overnight in the fridge. Thicken It Up: If you prefer a thicker chili, mash some of the white beans before adding them to the pot for a creamier texture. {{image_4}} To make this chili lower in fat, swap the heavy cream for Greek yogurt. It gives a nice creaminess without the extra calories. You can also use skinless chicken thighs instead of breasts. They are juicier and add more flavor. For a vegetarian or vegan option, replace the chicken with mushrooms or lentils. Both add great texture and flavor. Use vegetable broth instead of chicken broth for a complete swap. If you want more heat, add some diced jalapeños. They bring a nice kick to the chili. You can also sprinkle in some cayenne pepper for extra spice. Adjust the amount based on your heat preference. Incorporating other vegetables can boost nutrition. Try adding corn or zucchini. These veggies add sweetness and crunch to your chili. You can use different beans in this recipe. Pinto beans or black beans work well if you prefer. They add unique flavors and textures. For alternative proteins, shredded beef or turkey can replace the chicken. Both options bring a different taste and are delicious in this chili. To make this chili ahead of time, follow some easy steps. Cook the chili and let it cool completely. Then, store it in an airtight container. You can keep it in the fridge for up to three days. For the best flavor, I recommend making it one day before you plan to serve it. This gives the flavors time to blend. In the fridge, your white bean chicken chili will last about three to four days if stored well. If you want to keep it longer, freezing is a good option. Place the chili in a freezer-safe container. It can stay frozen for up to three months. Just be sure to leave some space at the top of the container, as the chili will expand when it freezes. When it’s time to enjoy your chili again, there are a few great ways to reheat it. The best method is on the stove. Pour the chili into a pot and heat it over medium heat, stirring often. If it’s too thick, add a splash of chicken broth or water. You can also use a microwave. Place the chili in a microwave-safe bowl, cover it loosely, and heat in short bursts. Stir in between until it’s hot. To keep the flavor strong, avoid boiling the chili. Heating it gently helps keep all those delicious tastes intact. To thicken your chili, you have a few options. You can mash some of the beans. This will create a thicker texture. Another way is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the chili and cook for a few minutes. You can also let the chili simmer longer. This reduces the liquid and makes it thicker. Just be careful not to overcook the chicken. Keep stirring the chili to avoid sticking. Yes, you can! You can swap white beans for black beans or pinto beans. Each type brings its unique taste and texture. Cannellini beans are creamy, while navy beans are mild. If you choose black beans, they will add a richer flavor. Pinto beans are heartier and will hold up well in the chili. Just remember to rinse and drain them well before adding. The chili has a mild heat from the green chilies. If you prefer no spice, you can leave them out. To make it spicier, add extra diced green chilies or some jalapeños. You can also adjust the heat by adding hot sauce at the end. Taste as you go to find the right level for you. This way, you can make the chili fit your taste perfectly. This blog post covered how to make a delicious White Bean Chicken Chili. You learned about key ingredients like chicken, beans, and spices. We explored preparation steps, cooking tips, and variations. You now know how to store and reheat your chili effectively. Experiment with flavors, textures, and ingredients to make it your own. This dish is more than a recipe; it's a chance to create and share. Enjoy your cooking adventure!$

A hearty and creamy chili made with chicken, white beans, and green chilies, perfect for a cozy meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 6

Ingredients

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
2 cans (15 oz each) white beans (cannellini or navy), thoroughly drained and rinsed
1 medium onion, finely diced
2 cloves garlic, minced
2 medium green bell peppers, diced
1 can (4 oz) diced green chilies, undrained
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
to taste salt and freshly ground black pepper
1 cup heavy cream
1 tablespoon extra-virgin olive oil
for garnish fresh cilantro, chopped
for serving lime wedges

Instructions

In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
Next, stir in the minced garlic and diced green bell peppers. Cook for an additional 2-3 minutes, stirring occasionally, until the garlic is fragrant and the peppers begin to soften.
Incorporate the diced chicken into the pot, cooking for approximately 5-7 minutes, or until the chicken is no longer pink and starts to brown on the edges.
Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the chicken and vegetables evenly with the spices, enhancing the flavor.
Carefully pour in the chicken broth, and then add the rinsed white beans and undrained diced green chilies. Stir the mixture and bring it to a gentle simmer.
Once simmering, reduce the heat to low and let it cook for about 20-25 minutes. This allows the flavors to meld beautifully together.
After simmering, stir in the heavy cream and continue to cook on low heat for an additional 5 minutes, until heated through. Taste and adjust the seasoning if necessary.
Serve the chili hot, garnished with a generous sprinkle of fresh cilantro and accompanied by lime wedges on the side for an extra zing.

Notes

Serve with lime wedges for added flavor.

Keyword chicken, chili, creamy, soup, white beans