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White Bean and Chicken Chili Recipe

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4 from 12 reviews

This creamy White Bean and Chicken Chili is a comforting and flavorful dish perfect for a quick weeknight dinner. Loaded with tender shredded chicken, cannellini beans, sweet corn, and mild green chilies, it's spiced with a delicate blend of cumin, paprika, oregano, and sage. Cream cheese and Greek yogurt add a rich and velvety texture, making this chili both hearty and satisfying. Garnished with crunchy tortilla chips, creamy avocado slices, and fresh herbs, it’s a wholesome chili that’s easy to prepare in about 30 minutes.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 3 Tbsp olive oil
  • ½ cup white onion, diced
  • 1 garlic clove, chopped
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp oregano
  • ¼ tsp sage
  • ½ tsp salt
  • 30 oz cannellini beans, drained and rinsed (2 cans of 15 oz each)
  • 15 oz corn, drained
  • 4 oz mild green chilies
  • 1 ½ lbs cooked and shredded chicken
  • 3 cups broth (vegetable or chicken), divided
  • ⅔ cup cream cheese (dairy-free if needed)
  • ½ cup Greek yogurt (dairy-free if needed)

Toppings and Garnishes

  • Grain-free tortilla chips
  • Avocado slices
  • Parsley or cilantro leaves
  • Extra dollop of Greek yogurt
  • Shredded Mexican cheese (dairy-free if needed)

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and chopped garlic, cooking for about 5 minutes until the onions become soft and translucent.
  2. Add spices: Sprinkle in the cumin, paprika, oregano, sage, and salt. Stir well to coat the onions and garlic evenly with the spices.
  3. Cook the chicken: Place the shredded chicken into the pot and pour approximately 2 cups of the broth over it. Cover the pot with a lid and let the chicken warm through and absorb the flavors. You can shred the chicken further inside the pot with forks or use a stand mixer for ease before returning it to the pot with the remaining broth.
  4. Add beans and vegetables: Add the drained and rinsed cannellini beans, drained corn, and mild green chilies to the pot. Stir gently to combine all the ingredients evenly.
  5. Add creamy elements: Spoon in the cream cheese and Greek yogurt, mixing well. The heat from the chili will soften and melt these ingredients, creating a creamy, thick consistency. Let the mixture simmer for at least 5 minutes to allow the chili to thicken slightly and develop a soft creamy yellow color.
  6. Serve and garnish: Once hot and slightly thickened, ladle the chili into soup bowls. Top with crushed grain-free tortilla chips, avocado slices, an extra dollop of Greek yogurt, shredded Mexican cheese, and sprinkle fresh parsley or cilantro leaves. Enjoy immediately.

Notes

  • Use dairy-free cream cheese and Greek yogurt alternatives if you need a dairy-free version.
  • Adjust the spice level by using hotter green chilies or adding a pinch of chili powder.
  • Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
  • To save time, you can use rotisserie chicken or pre-cooked chicken breast.
  • For thicker chili, simmer longer uncovered to reduce liquid further.

Find it online: https://familyhomemeals.com/white-bean-and-chicken-chili-recipe/