Description
Warm, hearty, and nutritious, Healthy White Bean Chicken Chili is the perfect comfort food. Packed with lean protein, fiber-rich beans, and vibrant spices, this creamy chili is satisfying, flavorful, and light. Ideal for weeknight dinners or meal prep, this dish will quickly become a family favorite.
Ingredients
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, deseeded and diced
- 1 tablespoon olive oil
- 1.5 lbs boneless, skinless chicken thighs
- 2 cans (15 oz each) cannellini beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (7 oz) diced green chiles
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 3 cups chicken broth
- 1 cup frozen corn
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, and jalapeño. Sauté until onions are softened and translucent.
- Add Base Ingredients
- Stir in chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, black pepper, and chicken broth. Mix well.
- Simmer the Chili
- Cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
- Shred the Chicken
- Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot and stir.
- Add Corn and Creaminess
- Stir in frozen corn and cook for 5 minutes.
- Add cream cheese and stir until melted and creamy. Mix in sour cream.
- Adjust Texture and Seasoning
- For a thicker consistency, mash some of the beans against the pot.
- Taste and adjust seasonings as needed.
- Serve and Garnish
- Ladle the chili into bowls and garnish with fresh parsley or additional sour cream if desired.
Notes
- For a spicier kick, add extra cayenne pepper or hot sauce.
- Substitute chicken breasts for thighs if preferred.
- To freeze, let the chili cool completely and store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American