So, we are big fans of chili, especially when it starts to get cold outside! But, let's face it, sometimes you just want to switch things up and try something new. That's why we created this amazing recipe for white bean chicken chili. Not only is it scrumptious, but it's also a bit lighter than a traditional chili recipe.
Who doesn't love chili?
There's something special about the way traditional chili tastes after it's been allowed to sit and let the flavors meld together overnight. The spices and ingredients seem to come alive, creating a rich, complex flavor that's hard to resist. However, if you're in the mood for a chili that's got that flavor blend right off the stove, then white chicken chili is the way to go. It's creamy, hearty, and packed with all the right spices to make your taste buds dance. Of course, I'll always have a soft spot for traditional chili, too!
What makes this White Bean Chicken Chili Fantastic
- The Beans: Something I love about chili is the beans. I know there are a lot of recipes out there that don't use any beans. They're also delicious, I just prefer a chili with beans in it.
- The Spice: Since we make a tortilla soup that has some southwest flair, we thought it would be fun to bring these flavors into the chili, so we added green chilies with the chili powder and cumin.
- The Meat: Chicken sounded great with the white beans, so we cubed some chicken breast and sauteed it with the spices.
Tips
- Measure everything.
- Try to use the minimum amount of oil needed for sautéing the vegetables. To saute the onion, carrot, and celery, use only 1 Tablespoon of olive oil.
- Use boneless skinless chicken breast.
- Only 2 cans of white beans are needed; add all the extra flavor with more spices.
- Use canned chopped green chili peppers to save time.
I hope you enjoy this chili as much as we do. It has a playful, light texture and is bursting with flavor. Let us know your thoughts in the comments below.
Looking for more recipe options? We have some suggestions you might enjoy:
- Spicy Turkey Chili - This is the best spicy turkey chili-it's delicious and has a nice spicy kick. If you're looking for a lower-calorie spicy chili, this is the recipe for you!!!
- White Bean Chili a Different Way - This White Bean Chili with Chicken is packed with beans, green chilies, and warm flavors like cumin. Low in calories, easy to make, and filling.
- Spicy Grilled Jerk Chicken - Spicy Jerk Chicken has a medley of complex flavors in every bite. It is hot, sweet, and spicy! Also, it's fun and easy to make.
- Spicy Vegetarian Chili - If you're looking for a lower-calorie spicy chili, then this recipe is for you!!! It's easy to make and offers a nice spicy kick.
White Bean Chicken Chili: Comforting and Flavorful
A Few Things We Use
Ingredients
- 2 Chicken Breast
- 1 Medium Onion
- 2 Cloves Garlic
- 1 Rib Celery
- 1 Carrot
- 1 Tablespoon Olive Oil
- 2 teaspoons Cumin
- 1 Tablespoon Chicken Bouillon Powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 32 Ounces Chicken Broth
- 2 Cups Water
- 31 Ounces White Beans 2 - 15 ½ Ounce Cans
- 7 Ounces Green Chilies Canned
Instructions
- Chop onions and garlic, celery, and carrots. Cut the chicken breast into bite-size pieces. Heat olive oil in a large saucepan or pot. Add chopped onions, garlic, celery, and carrots. Sauté for one minute.
- Add Spices (Cumin, Chicken bouillon powder, Oregano, and Salt). Sauté for 30 seconds to one minute to release the fragrance of the spices.
- Add the chicken breast. Cook chicken over medium-high heat. Stir frequently, for 4 to 5 minutes, or until the chicken is thoroughly cooked through. Don't worry if the spices stick some to the bottom of the pan. When the liquid is added, the spices will release.
- Add the chicken broth and water. Bring to a boil, then turn down to simmer. Simmer for 10 minutes.
- Add the beans and chilies. Bring back to a boil, then turn down to a simmer and simmer for at least 20 minutes.
- Serve in bowls and top with green onions, low-fat sour cream, and cilantro. Enjoy!!!
Please let us know what you think