Cozy Up with Creamy White Bean Chicken Chili: A Simple & Delicious Recipe

Are you looking for a hearty, comforting, and surprisingly easy meal to warm you up on a chilly evening? Look no further than White Bean Chicken Chili! This isn’t your typical tomato-based chili; instead, it boasts a creamy, flavorful broth, tender chicken, and the subtle sweetness of white beans. It’s a delicious twist on a classic, perfect for weeknight dinners or weekend gatherings. This recipe is designed to be straightforward, customizable, and utterly delicious. Get ready to add this to your regular rotation!

## Why You’ll Love This White Bean Chicken Chili

* **Quick and Easy:** This chili comes together in under an hour, making it perfect for busy weeknights.
* **Flavorful and Creamy:** The combination of spices, chicken broth, and creamy white beans creates a rich and satisfying flavor profile.
* **Healthy and Nutritious:** Packed with lean protein and fiber, this chili is a wholesome and filling meal.
* **Versatile and Customizable:** Easily adapt the recipe to your liking by adding different vegetables, spices, or toppings.
* **Budget-Friendly:** The ingredients are readily available and affordable.
* **Freezable:** Make a big batch and freeze leftovers for a quick and easy meal later.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs. Chicken breasts will be leaner, while thighs offer more flavor and remain more tender during the cooking process. You can use either. Approximately 700 to 900 grams.
* **White Beans:** 2 (15-ounce) cans of cannellini beans (also known as white kidney beans), rinsed and drained. These beans provide a creamy texture and mild flavor. Each can is about 425 grams.
* **Chicken Broth:** 6-8 cups of chicken broth. Use low-sodium broth to control the saltiness of the chili. Approximately 1.4 to 1.9 liters.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good balance of flavor.
* **Garlic:** 4-5 cloves of garlic, minced. Fresh garlic is essential for adding a pungent aroma and flavor.
* **Green Chiles:** 1 (4-ounce) can of diced green chiles, undrained. These add a mild heat and Southwestern flavor. Approximately 113 grams.
* **Olive Oil:** 2 tablespoons of olive oil for sautéing the vegetables.
* **Spices:** 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of chili powder (optional, for a little extra heat), 1/4 teaspoon of cayenne pepper (optional, for more heat), salt and black pepper to taste.
* **Optional Toppings:** Sour cream, shredded cheese (cheddar, Monterey Jack, or Pepper Jack), avocado, cilantro, lime wedges, tortilla chips.

## Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring spoons and cups
* Can opener

## Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create your delicious White Bean Chicken Chili:

**Step 1: Prepare the Chicken**

* There are a couple of ways to cook the chicken. You can either:
* **Poach the Chicken:** Place the chicken breasts or thighs in the large pot or Dutch oven and cover with chicken broth. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot and set aside to cool slightly. Reserve the broth in the pot. Alternatively:
* **Use Pre-Cooked Chicken:** This is a great time-saver! Use leftover cooked chicken, rotisserie chicken, or pre-cooked chicken strips. Shred or dice the chicken and set aside.

**Step 2: Sauté the Vegetables**

* Heat the olive oil in the same pot (if you poached the chicken) or in a clean large pot or Dutch oven over medium heat.
* Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.

**Step 3: Add the Spices and Green Chiles**

* Stir in the ground cumin, dried oregano, chili powder (if using), and cayenne pepper (if using). Cook for 30 seconds, or until fragrant. This will help bloom the spices and enhance their flavor.
* Add the can of diced green chiles (undrained) to the pot.

**Step 4: Add the Beans and Broth**

* If you poached the chicken, you already have the chicken broth in the pot. If not, pour in 6 cups of chicken broth.
* Add one can of rinsed and drained white beans to the pot. Reserve the other can for later.
* Bring the mixture to a simmer over medium heat.

**Step 5: Simmer and Thicken**

* Reduce the heat to low, cover the pot, and let the chili simmer for at least 15 minutes, or up to 30 minutes. This will allow the flavors to meld together.
* While the chili is simmering, take the second can of rinsed and drained white beans and either mash them with a fork or puree them in a blender or food processor. This will help to thicken the chili and create a creamy texture.

**Step 6: Add the Chicken and Pureed Beans**

* Shred or dice the cooked chicken and add it to the pot.
* Stir in the mashed or pureed white beans.
* Continue to simmer for another 5-10 minutes, or until the chicken is heated through and the chili has thickened to your desired consistency. If the chili is too thick, add a little more chicken broth.

**Step 7: Season to Taste**

* Season the chili with salt and black pepper to taste. Remember to start with a small amount and add more as needed.

**Step 8: Serve and Enjoy!**

* Ladle the White Bean Chicken Chili into bowls and top with your favorite toppings, such as sour cream, shredded cheese, avocado, cilantro, and lime wedges. Serve with tortilla chips for dipping.

## Tips and Variations

* **Adjust the Heat:** Control the heat level by adjusting the amount of chili powder and cayenne pepper. For a milder chili, omit the chili powder and cayenne pepper altogether. For a spicier chili, add a pinch of red pepper flakes or a chopped jalapeño pepper.
* **Add Vegetables:** Feel free to add other vegetables to the chili, such as corn, bell peppers, zucchini, or spinach. Add them during the last 15 minutes of cooking time.
* **Use Different Beans:** While cannellini beans are the traditional choice for White Bean Chicken Chili, you can also use Great Northern beans or navy beans.
* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version.
* **Slow Cooker Version:** This chili can easily be made in a slow cooker. Simply combine all the ingredients (except the toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
* **Instant Pot Version:** For an even faster meal, try making this chili in an Instant Pot. Sauté the vegetables in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 10 minutes, followed by a natural pressure release.
* **Add a touch of lime:** Squeeze lime juice into the chili for a more vibrant and fresh flavor.
* **Spice it up with smoked paprika:** Adds a smoky depth to the flavor.
* **Make it Cheesy:** Stir in cream cheese or shredded cheese during the last few minutes of cooking for an extra creamy and cheesy chili.
* **Thicken with Cornstarch:** If your chili is too thin, whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili during the last few minutes of cooking. Bring to a simmer until thickened.

## Serving Suggestions

White Bean Chicken Chili is delicious on its own, but it’s even better with the right accompaniments. Here are some serving suggestions:

* **Toppings:** Sour cream, shredded cheese (cheddar, Monterey Jack, or Pepper Jack), avocado, cilantro, lime wedges, green onions, pickled jalapeños.
* **Sides:** Tortilla chips, cornbread, a side salad.
* **Drinks:** A cold beer, a glass of white wine, or a refreshing margarita.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.
* **Storage:** Store leftover chili in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This chili freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the chili on the stovetop over medium heat, stirring occasionally, or in the microwave.

## Nutrition Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on toppings)
* Protein: 30-40 grams per serving
* Fat: 15-25 grams per serving
* Carbohydrates: 30-40 grams per serving
* Fiber: 10-15 grams per serving

## White Bean Chicken Chili Recipe Card

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## Conclusion

White Bean Chicken Chili is a winning recipe that’s sure to become a family favorite. Its creamy texture, flavorful broth, and tender chicken make it a comforting and satisfying meal. Plus, it’s quick, easy, and customizable, making it perfect for any occasion. So, gather your ingredients, follow the simple steps, and get ready to cozy up with a bowl of this delicious chili! Enjoy!