Healthy White Chicken Chili
A creamy and flavorful chili packed with tender chicken and hearty beans, perfect for a healthy meal any night of the week.
Ingredients
Main Ingredients
- 1 pound cooked, shredded chicken Use turkey or rotisserie chicken for a quick option.
- 2 cans (15 oz each) white beans (e.g., cannellini or great northern), drained and rinsed Any white bean will work, or try chickpeas for a different texture.
- 1 medium onion, chopped Leeks or shallots can serve as substitutes.
- 2 cloves garlic, minced
- 2 cups chicken broth Use vegetable broth for a plant-based option.
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin Feel free to experiment with smoky paprika.
- 1 teaspoon chili powder Adjust the quantity for more heat if desired.
- Salt and pepper to taste Adjust to your preference.
- 1 tablespoon olive oil
- Fresh cilantro, for garnish Add just before serving for a fresh touch.
Instructions
Preparation
- Gather all your ingredients and tools. Chop the onion, mince the garlic, and shred the chicken if it’s not already prepared.
- In a large pot, heat olive oil over medium heat for about a minute.
- Add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
- Stir in the shredded chicken for about 2 minutes to absorb the flavors.
- Add the drained white beans and chicken broth to the pot and stir well.
- Incorporate the diced green chilies, ground cumin, chili powder, and salt and pepper. Mix well.
- Increase the heat to high and bring to a boil, which should take about 5 minutes.
- Lower the heat to medium-low and simmer for 20-30 minutes, stirring occasionally.
- Taste and adjust the seasoning as desired before serving.
- Ladle into bowls and garnish with fresh cilantro before enjoying.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Allow it to cool before freezing.