White Bean Chicken Chili Recipe

I absolutely adore this chili recipe because it’s the perfect blend of spicy and creamy, hitting all the right comfort food notes with a fresh lime and cilantro twist. Plus, the addition of avocado and tortilla chips makes it irresistibly Instagrammable!

My White Bean Chicken Chile is a creation of love that showcases the depth of my affection for the hearty, nutritious, and protein-heavy meals I like to prepare. Even on a cold winter day, when you’re short on time, I promise you will not find anything more satisfying and good for you.

Chicken breasts, white beans, and a blend of spices that can be described only as perfection await you.

Ingredients

– Source of healthy fats; provides richness and aids cooking.

– Chicken breasts: An ingredient that is high in protein and low in fat; very lean and quite nutritious.

– Beans that are white: Plentiful in fiber, supply protein of plant origin, have a creamy texture.

– Garlic: Assists in heightening flavors, may enhance health, is very low in calories.

– Cumin: Provides the dish with a touch of spice and a warm, earthy flavor that is faintly aromatic.

– Paprika ahumada: Dulzor sutil, profundidad ahumada, color vibrante.

Cayenne pepper: Stimulating, heat-generating, and may boost metabolism.

– Sweet-tasting corn kernels are an excellent source of dietary fiber and healthful carbohydrates.

– Creamy: lubricant for swallowing, particularly when speaking, and for not feeling the texture of the ingredients.

– Texturally, creamy is more than slippery; it is also rich, which makes it a good counter for the typical dry, heat-encrusted upper surface of even the sauciest chili.

– Then there is the tang.

In a way, this lusciousness, the rich-tasting sour cream, is a perfect complement to chili, which is a richly flavored dish.

– Lime juice: Illuminates flavors, contributes sharpness and a zesty touch.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cans (15 ounces each) white beans, drained and rinsed
• 2 cups chicken broth
• 1 cup corn kernels
• 1 can (4 ounces) diced green chilies
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Avocado slices, for serving
• Shredded cheese, for serving
• Tortilla chips, for serving

Instructions

1. Heat Oil
In a big pot, warm the olive oil on medium heat. Put in the chopped onion and stir-fry until it’s see-through, approximately 5 minutes.

2. Sauté Garlic
Add the minced garlic and for another minute, until fragrant, cook it.

3. Cook Chicken
Place the chicken breast pieces into the pot, season with salt and pepper, and sauté until all sides are cooked and browned, about 5-7 minutes.

4. Spices
Blend in the ground cumin, dried oregano, smoked paprika, and cayenne pepper. Sauté for 1-2 minutes until the spices perfume the air.

5. Add Beans and Broth
Include the white beans that have been drained and rinsed, the chicken broth, the corn kernels, and the diced green chilies. Stir to combine.

6. Simmer
Allow the mixture to simmer gently. Reduce the heat, cover, and allow it to cook for about 20 minutes. Stir occasionally.

7. Finish Chili
Take the pot off the heat and mix in the sour cream until fully combined. If necessary, tweak the seasoning with additional salt and pepper.

8. Add Lime and Cilantro
Incorporate lime juice and chopped fresh cilantro.

9. Serve
Spoon the chili into bowls.

10. Garnish
Cover with slices of avocado and shredded cheese. Serve with tortilla chips alongside for dipping. Enjoy!

Equipment Needed

1. Large pot with lid
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Citrus juicer (optional)
9. Serving bowls
10. Ladle

FAQ

• Q: Can I use chicken thighs instead of chicken breasts?A: Yes, chicken thighs can provide a richer flavor. Just make sure they are skinless and boneless, and cook them till they are tender.
• Q: Is it possible to make this chili in a slow cooker?A: Indeed, the chili can be made in a slow cooker. First sauté the onion and garlic, then add all the other ingredients, leaving out the sour cream, cilantro, and lime juice. Cook on low for 6-8 hours, then stir in the omitted ingredients and serve.
• Q: How can I make this chili spicier?A: To create a spicier dish, either amp up the cayenne pepper or throw in some chopped jalapeños or extra diced green chilies.
• Q: Can this recipe be made vegetarian?A: Absolutely, leave out the chicken and use vegetable broth rather than chicken broth. Extra beans or vegetables, like bell peppers, could make it more substantial.
• Q: Can I freeze the leftovers?A: Certainly, this chili freezes very well. Keep in an airtight container for as long as 3 months. Unthaw overnight in the refrigerator and, if you want, reheat very gently on the stove.
• Q: How long does it take to prepare this chili?A: The overall preparation and cooking time comes to around 40-50 minutes, making it an excellent choice for a meal to have on a weeknight.

Substitutions and Variations

Substituting olive oil is easy, as most of the oils you use in cooking can take its place. The best oils to substitute for olive oil are: 1) Vegetable oil; 2) Canola oil; 3) Other neutral-flavored oils.
Chicken breast: Use boneless, skinless chicken thighs or turkey breast.
Paprika, smoked: Regular paprika or chili powder.
White beans: Use either cannellini beans or great northern beans.
Sour cream. Substitute with Greek yogurt or crème fraîche.

Pro Tips

1. Brown the Chicken Before adding the spices, ensure the chicken is well-browned to enhance the flavor. Browning adds depth and a richer taste to the dish.

2. Toast the Spices When adding the spices, let them cook for a minute longer to toast them lightly. This step unlocks their full flavor potential and ensures a more aromatic chili.

3. Use Fresh Lime Juice Freshly squeezed lime juice is key to brightening up the flavors. Avoid using bottled lime juice for the best taste.

4. Adjust Heat Levels If you prefer a milder chili, reduce the amount of cayenne pepper or use mild chili powder. For more heat, consider adding fresh jalapeños or other hot peppers.

5. Enhance with Add-ins For extra texture and flavor, consider adding bell peppers or diced tomatoes along with the beans and broth. This can provide additional nutrients and a pop of color.