White Bean Chicken Chili

Chili of all varieties scream cozy cold weather meals. I love this recipe as it follows a similar pattern as my signature Chicken Tortilla Soup, but has added components like white beans, cornmeal, chili powder, and chiles, to help spice things up.

I love making this White Bean Chicken Chili meal up ahead on the weekend – with just two of us and my toddler, we can make this stretch for not one, not two, but THREE dinners. It is economical and no one complains about a chili dinner. I typically have some freshly grated mozzarella cheese, fresh cilantro, sour cream, and limes on hand for a garnish. You can also feel free to add some soup crackers or tortilla chips to your liking.

White Bean Chicken Chili

Recipe by The Work From Home ChefDifficulty: Easy
Servings

6-8

servings
Prep time

15

minutes
Cooking time

55

minutes
Total Time

70

minutes

White Bean Chicken Chili is great to feed your family for dinner and makes for excellent leftovers – in fact, I think chili is always better the next day!

Ingredients

  • 2 pounds boneless, skinless, chicken breasts

  • Salt

  • Pepper

  • 2 tablespoons olive oil

  • 1 white onion (about 2 cups)

  • 2 jalapeños, chopped

  • 2 green peppers, chopped

  • 3 cloves garlic, minced

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons ground coriander

  • 2 teaspoons chili powder

  • 1 4-ounce can of green chiles

  • 4 cups chicken broth

  • 3 tablespoons fine cornmeal

  • 2 cans (15.5 ounces) white beans, rinsed and drained

Directions

  • Season chicken with salt and pepper and heat olive oil in a large pot over medium-high heat. Once the oil is hot, sear chicken on both sides, turning once, until golden, about 8 minutes. Transfer to a plate and set aside.
  • Reduce the heat to medium and add onion, green peppers, jalapeños, coriander, and cumin. Cook until the onions and peppers are soft, about 5 minutes.
  • Add the garlic and chili powder and cook about one minute more, or until fragrant.
  • Add the canned chiles, seared chicken, and chicken broth to the pot and bring to a boil, then reduce heat to a simmer and partially cover the pot until the chicken is cooked, about 15 minutes. Be sure to maintain a low simmer the entire time so the chicken cooks and the flavors combine.
  • Remove the chicken from the pot and place on a cutting board. Shred the chicken into bite-sized pieces and add back to the pot.
  • Whisk the cornmeal with 1 cup of hot water in a small bowl and add to the pot along with the beans. Simmer for 5 minutes and Serve.

Notes

  • This is a great make-ahead meal and lasts in the fridge for 3-4 days. This is also freezer friendly and lasts about 4 months in the freezer.
 

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