Description
This White Bean Chicken Chili is a hearty and flavorful dish combining tender shredded chicken, white beans, corn, and bell peppers in a mildly spiced enchilada sauce base. It’s perfect for a comforting weeknight dinner and can be made either on the stovetop or quickly in an Instant Pot, topped with fresh jalapeño, sour cream, and avocado for extra zest.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 3 boneless skinless chicken breasts (about 2 pounds)
- 3 cups chicken stock
- 1 (19-ounce) can mild green enchilada sauce
- 1 (4-ounce) can green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed
- 1 (14-ounce) can sweet whole kernel corn, drained
- 1 red bell pepper, diced
- 2 tablespoons fresh lime juice (from 1 lime)
Optional Toppings
- Sliced jalapeño
- Sour cream
- Avocado
- Tortilla strips
- Cotija cheese
- Fresh cilantro
Instructions
- Cook Aromatics: Heat olive oil in a large Dutch oven or Instant Pot on sauté mode over medium heat. Add the chopped onion and cook, stirring, until translucent, about 4-5 minutes. Then add the minced garlic and cook another 1 minute until fragrant.
- Add Chicken and Liquids: Stir in the boneless skinless chicken breasts, chicken stock, mild green enchilada sauce, and green chilies. Also add cumin, chili powder, sea salt, and black pepper. In the Dutch oven, bring the mixture to a boil over high heat, then reduce to low and cover to simmer. In the Instant Pot, lock the lid and cook on high pressure for 15 minutes.
- Shred Chicken and Blend Chili: After cooking, transfer the chicken breasts to a plate and shred using two forks. If you prefer a thicker chili, transfer 2 cups of the chili along with beans and vegetables to a blender and puree until nearly smooth, then pour back into the pot. Alternatively, use an immersion blender to blend about one quarter of the chili directly in the pot.
- Add Vegetables and Finish Cooking: Stir in the drained white beans, corn, and diced red bell pepper into the chili. Cover and cook on medium-low heat for 5 to 10 minutes on the stovetop or simmer uncovered for 5 minutes in the Instant Pot on sauté mode until the bell peppers are tender and beans warmed through.
- Stir in Shredded Chicken and Lime Juice: Return the shredded chicken to the pot and mix in the fresh lime juice. Heat through for a few minutes.
- Serve: Divide the chili among six bowls and top with optional sliced jalapeño, sour cream, avocado, tortilla strips, cotija cheese, and fresh cilantro as desired.
Notes
- You can thicken the chili by blending a portion of it for a creamier texture.
- Adjust the chili powder and jalapeño toppings according to your heat preference.
- For quicker preparation, use the Instant Pot method which reduces overall cooking time.
- Leftovers keep well refrigerated for up to 4 days and reheat nicely.
- Substitute chicken breasts with thighs for a juicier texture if preferred.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
