Description
This White Bean Chicken Chili is a creamy, flavorful dish perfect for a comforting meal. Made with tender cubed chicken, hearty great northern beans, sweet corn, and a blend of spices, it simmers to a delightful chili packed with warmth and richness from heavy cream. Ready in just 45 minutes, it’s a great option for weeknights or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cubed
- 1 yellow onion, diced
- 2 tablespoons minced garlic
- 2 cans green chiles
- 1½ cups corn (canned or frozen)
- 2 (15.9-ounce) cans great northern beans
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ cup heavy cream
Instructions
- Heat the oil: Heat olive oil in a Dutch oven over medium heat to prepare for sautéing the chicken and onions.
- Sauté chicken and onions: Add the cubed chicken breast and diced yellow onion to the pot. Cook until the chicken is fully cooked and the onions become translucent, ensuring a flavorful base.
- Add garlic: Stir in minced garlic and cook just until fragrant, about 1 minute, to release the garlic’s aroma without burning.
- Add remaining ingredients: Mix in the green chiles, corn, great northern beans (including the liquid), chicken broth, salt, pepper, cumin, oregano, and chili powder. Stir everything well to combine the flavors evenly.
- Simmer: Cover the Dutch oven and let the chili gently simmer for about 20 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish with cream: Remove the pot from heat. Stir in the heavy cream to add richness and a creamy texture to the chili.
- Serve: Serve the chili hot, optionally garnished with avocado slices or tortilla chips for added texture and flavor.
Notes
- Use fresh or frozen corn depending on availability; canned corn works as well.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust the chili powder amount based on your heat preference.
- For a thicker chili, simmer uncovered for an additional 5-10 minutes before adding cream.
- Leftovers store well in the refrigerator for up to 3 days and freeze up to 2 months.
