Description

This hearty White Bean Chicken Chili combines tender shredded chicken, white beans, corn, and vibrant green chilies simmered in a flavorful enchilada and chicken broth base. It’s enhanced with cumin, chili powder, and fresh lime juice for a zesty finish. Ready in under an hour, this comforting chili makes a perfect weeknight dinner and can be made on the stovetop or in an Instant Pot for convenience. Serve with jalapeños, sour cream, avocado, tortilla strips, cotija cheese, and cilantro for a customizable, delicious meal.

Ingredients

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Chili 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), 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

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Instructions

Heat oil and sauté aromatics: Heat olive oil in a large Dutch oven over medium heat until glistening. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add minced garlic and cook, stirring, until fragrant, about 1 minute.
Add main ingredients and simmer: Stir in chicken breasts, chicken stock, mild green enchilada sauce, green chilies, cumin, chili powder, sea salt, and black pepper. Increase heat to high and bring the mixture to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 25 to 30 minutes.
Shred chicken and blend chili (optional): Transfer the chicken to a plate and shred it using two forks. For a thicker chili, transfer 2 cups of the chili, including beans and vegetables, to a blender and blend until nearly smooth, or use an immersion blender to blend about one-quarter of the chili directly in the pot. Return the blended mixture to the Dutch oven.
Add beans, corn, and vegetables: Stir in the drained beans, corn, and diced red bell pepper. Cover and cook on medium-low heat for 5 to 10 minutes, or until the bell peppers are tender and beans are warmed through.
Combine shredded chicken and lime juice: Stir the shredded chicken and fresh lime juice into the chili. Allow the flavors to meld for a minute or two.
Serve and garnish: Divide the chili evenly among 6 bowls. Top with optional sliced jalapeño, sour cream, avocado, tortilla strips, cotija cheese, and fresh cilantro as desired.
Instant Pot alternative: Set Instant Pot to sauté mode and heat olive oil. Sauté onion until translucent (about 5 minutes), add garlic and cook 1 more minute. Add beans, chicken, chicken stock, enchilada sauce, corn, green chilies, cumin, chili powder, salt, pepper, and bell pepper. Lock lid and seal valve. Cook on high pressure for 15 minutes, then manually release pressure. Remove chicken and shred. Optional: blend 2 cups of chili for thickness. Return shredded chicken and lime juice to pot. Set to sauté and simmer uncovered for 5 minutes. Serve with toppings.

Notes

For thicker chili, blend part of the chili before adding shredded chicken back in.
You can use Great Northern or cannellini beans interchangeably.
Adjust chili powder and jalapeño toppings to control the spiciness.
Instant Pot version reduces active cooking time and is great for hands-off preparation.
Leftovers keep well in the refrigerator for 3-4 days and also freeze beautifully.
For a vegetarian version, substitute chicken with hearty vegetables and vegetable stock, and omit chicken.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 340
Sugar: 3g
Sodium: 680mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 32g
Cholesterol: 70mg