Easy White Chicken Chili Recipe – Hearty, Healthy & Flavorful

Hearty Chicken and White Bean Chili Recipe

When the weather gets chilly, nothing beats a bowl of hearty chicken and white bean chili. This easy recipe is packed with tender chicken, flavorful spices, and creamy beans, making it a perfect comfort food for those cozy nights in. Plus, it’s versatile—add a touch of heat with cayenne pepper or keep it mild, and don’t forget to garnish with Monterey Jack cheese and fresh cilantro for a delicious finish.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) Bush's Great Northern Beans, drained and rinsed
• 1 can (4.5 oz) diced green chilies
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1 tsp salt (adjust to taste)
• 1 tbsp olive oil
• 1/2 cup sour cream (optional, for serving)
• 1/2 cup shredded Monterey Jack cheese (optional, for serving)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until they become translucent, about 5 minutes. Add minced garlic and cook for another minute.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
3. Combine Ingredients: Stir in the ground cumin, dried oregano, black pepper, cayenne pepper (if using), and salt. Mix well to coat the chicken with the spices.
4. Add Beans and Broth: Pour in the Bush's Great Northern Beans, diced green chilies, and chicken broth. Stir to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
6. Serve: Ladle the chili into bowls and top with sour cream, shredded Monterey Jack cheese, and fresh cilantro. Serve with lime wedges on the side.

Tips:

• For a thicker chili, mash some of the beans with a fork before adding them to the pot.
• If you prefer a spicier chili, increase the amount of cayenne pepper or add a chopped jalapeño with the onions.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

FAQ:

Q: Can I use other types of beans? A: Yes, you can substitute other white beans like cannellini or navy beans if you prefer.

Q: How can I make this recipe vegetarian? A: Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables for added texture and flavor.

Q: Can I use a slow cooker for this recipe? A: Absolutely! Sauté the onions and garlic separately, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Conclusion:

This Hearty Chicken and White Bean Chili is not only easy to make but also a satisfying meal that warms you from the inside out. With its rich flavors and customizable spice levels, it’s sure to become a family favorite. Don’t forget to top it off with Monterey Jack cheese and fresh cilantro for the ultimate chili experience!