Description
A deliciously light yet incredibly flavorful chili, moving away from heavy tomato bases to embrace the rich, aromatic depth of chicken broth, tender chicken, and creamy white beans, all spiced to perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2–3 boneless, skinless chicken breasts (about 1.5 lbs), cooked and shredded
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles, undrained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 cup half-and-half or milk
- Optional garnishes: Fresh cilantro, shredded Monterey Jack cheese, sour cream or Greek yogurt, diced avocado, jalapeño slices, tortilla strips/chips, lime wedges
Instructions
- **Prepare the Chicken:** If not pre-cooked, boil, bake, or pan-fry chicken until cooked through. Shred and set aside.
- **Sauté Aromatics:** In a large Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened (5-7 minutes).
- **Add Garlic and Spices:** Stir in minced garlic, ground cumin, dried oregano, and cayenne pepper. Sauté for another minute until fragrant.
- **Combine Ingredients:** Pour in chicken broth. Add rinsed and drained cannellini and great northern beans, and undrained chopped green chiles. If using, add Rotel diced tomatoes. Stir well.
- **Simmer and Flavor Develop:** Bring chili to a gentle simmer. Reduce heat to low, cover, and simmer for at least 20-25 minutes to meld flavors.
- **Add Chicken and Creaminess (Optional):** Stir in shredded cooked chicken. If desired, add 1/2 cup half-and-half or milk; stir until heated through (5 minutes). Do not boil after adding dairy.
- **Season to Taste:** Taste and adjust salt and freshly ground black pepper as needed. Add more cayenne or hot sauce if desired.
- **Serve Hot:** Ladle into bowls and top with your favorite garnishes. Enjoy immediately!
Notes
For an extra depth of flavor, allow the chili to simmer longer than 25 minutes on low heat. A squeeze of fresh lime juice at the end brightens all the flavors. If you prefer a thicker chili without adding dairy, blend a small portion of the beans with some broth and stir back into the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg