Easy White Bean Chili with Chicken
This creamy white bean chili combines tender chicken, beans, corn, green chiles, and fresh cilantro in one satisfying pot.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour 15 minutes
Ingredients
Ingredients
- 4 tablespoons olive oil divided
- 1 ½ pounds chicken breast cut into cubes
- 1 cup onion diced
- 5 cloves garlic minced
- 1 tablespoon jalapeño chopped
- 1 packed cup cilantro leaves roughly chopped, divided
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 4 15.8-ounce cans white beans drained
- 6 cups chicken broth or stock
- 16 ounces frozen corn
- 2 4-ounce cans diced green chile peppers undrained
- sour cream optional, for serving
Instructions
Instructions
- Heat oil and sauté chicken 3 to 5 minutes; transfer it out.
- Cook onion, garlic, and jalapeño in the remaining oil for about 5 minutes.
- Stir in half the cilantro, then transfer the mixture to a large pot.
- Add the spices and cook for 2 to 3 minutes.
- Add beans and broth; simmer at least 30 minutes, then mash beans to the desired consistency.
- Add chicken, corn, and green chiles; simmer 10 to 15 minutes until hot and cooked through.
- Stir in remaining cilantro, portion into bowls, and top with sour cream if desired.