White Bean Chicken Chili

A comforting, hearty chicken stew with white beans for an outstanding balance of creaminess and spice. Enjoy a super quick and easy dinner you can whip up in just 30 minutes!

Course Main

Cuisine American, Tex Mex

Diet Gluten Free

Cook Time 45

Total Time 45

Servings

Calories 424kcal

Author Imma

Ingredients

1 tablespoon (15ml) vegetable oil
2-3 pounds (900-1,400g) boneless, skinless chicken thighs, cut into 1½-inch pieces
1 large yellow onion, diced
1 tablespoon (15g) minced garlic
1 poblano pepper, seeded and diced
1 jalapeno pepper, diced
2 teaspoons (5g) cumin
1 teaspoon (3g) oregano
1 teaspoon (3g) smoked paprika
1 teaspoon (3g) ancho chili powder
2 14.5-ounce cans white beans, rinsed and drained
4 cups (950ml) chicken broth, divided
salt to taste
1 cup (165g) frozen sweet corn
¼ cup (15g) fresh cilantro, chopped

Instructions

Heat oil in a skillet, stir in the chicken, and cook the chicken for 3-5 minutes.
Add minced garlic, onions, poblano, jalapeno pepper, cumin, and oregano.
Saute for 3-5 minutes until onions wilt.
Add chicken broth, white beans, chili, paprika, and sweet corn.
Bring to a boil and simmer for about 30 minutes or until the chili thickens.
Garnish with cilantro and serve hot with cornbread or crusty bread.

Notes

Leave the seeds in your hot peppers if you want more kick in this dish.
Canned white beans are the easiest choice, but you certainly can save even more money by making them from scratch.
Add more chicken broth or milk for more of a soup.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition