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Cozy up with a bowl of White Bean Chicken Chili made with tender shredded chicken, poblano chilies, white beans, cilantro, coriander and lime. Flavorful and hearty, this one-pot meal is nourishing and delicious! Serve it up with Skillet Cornbread and dinner is ready. Video.
This recipe for White Bean Chicken Chili is hearty, healthy and delicious and full of so much flavor! Made with tender shredded chicken, white beans, fresh poblano chili peppers, cilantro, coriander and lime, giving it a delicious mild heat and zippy brightness.
White BEAN Chicken Chili Video
White BEan Chicken Chili Ingredient Notes
This flavorful one-pot meal made with the following key ingredients:
- Shredded Chicken: Tender and juicy chicken (either skinless chicken thighs or boneless skinless chicken breasts) is braised in a flavorful cooking liquid until it becomes tender and falls apart. You can also braise a leftover rotisserie chicken, separating out the bones and skin after it simmers a while.
- White Beans: Creamy white beans, such as cannellini beans, white kidney beans or great northern beans, are added to the chili to add heartiness and a smooth texture. They complement the chicken and absorb the delicious flavors of the other ingredients.
- Poblano Chilies: Fresh Poblano chili peppers are mild and slightly spicy, adding a pleasant heat to the chili. Feel free to swap out canned green chiles!
- Cilantro: Fresh cilantro leaves bring a vibrant and aromatic flavor to the chili. They add a fresh and herbaceous note that complements the other ingredients.
- Coriander, Cumin and Chili Powder: Fragrant and warming spices add flavor to the chili.
- Soy sauce: this may seem like a strange addition, but this adds a tasty depth to the chili!
- Lime: Freshly squeezed lime juice adds a bright and tangy element to the chili.
White BEAN Chicken Chili Instructions
- Heat oil in a large, large pot or Dutch oven over medium heat. Add the onion, garlic, and poblano peppers and sauté until tender, about 8 minutes. Add cumin, coriander, and chili powder and lightly toast, for about 1 minute. Add the chicken broth, scraping up the brown bits. Turn the heat to high. Add soy sauce, vinegar, oregano, and salt.
- Add chicken breasts or thighs (whole) and bring to a boil. Cover and turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is cooked through tender, and breaks apart easily. Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
- Add the drained white beans and juice of 1 lime. (For a creamy texture you could mash 1 cup of the white beans, or blend the soup a bit either using a blender or immersion blender). Simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
- Stir in half the cilantro and serve. Divide among bowls serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
While the chicken chili is simmering, why not make a batch of skillet cornbread to go with the meal? Top the chili with any of the following:
- sour cream
- tortilla chips
- grated cheddar cheese
White Bean Chicken Chili FAQS
- Can I use boneless, skinless chicken breasts instead of chicken thighs?
- Yes, you can use boneless, skinless chicken breasts instead of chicken thighs in this recipe. Just keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly.
- Can I use dried beans instead of canned beans?
- Yes, you can use dried white beans instead of canned, just be sure to cook them ahead.
- Can I make this chili vegetarian or vegan?
- Yes, you can make this chili vegetarian or vegan by omitting the chicken and using vegetable broth instead of chicken broth. You can also add additional vegetables like bell peppers or corn for extra flavor and texture.
- How spicy is this chili?
- How long does this chili last in the refrigerator?
- This chili will keep for up to 4 days in the refrigerator in an airtight container. If you have any leftovers, simply reheat them on the stove or in the microwave until warm. Freeze chili for up to 3 months, thaw overnight in the fridge before reheating.
On the homefront: We’re back home after taking a couple of weeks off, exploring Boston and the coast of Maine. The fall color was absolutely astounding and we were incredibly lucky with the weather – blue skies and sunshine – perfect for kayaking and exploring Acadia National Park. So beautiful! I fell in love with the area. But home is nice too and it feels good to hunker in and get cozy. Brian lit a fire in the fireplace and is bundled in a blanket watching the game while I around fiddle around in the kitchen making this chili and cornbread. All feels well in the world. I savor these simple moments, grateful when they come, knowing how quickly the tides can change.
Give the Chicken Chili a whirl and see what you think. I personally love these flavors.
Happy week, friends!
More chili recipes you may like:
- Vegan Chili Verde with Jackfruit
- Homemade Chili Seasoning
- Homemade Instant Pot Chili
- The BEST Vegan Chili
- 2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, rough chopped
- 1–2 poblano peppers, finely diced (or sub 1–2 x 4 ounce cans green chilies – please see notes)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 4 cups chicken broth
- 1 tablespoon soy sauce or GF Bragg’s liquid amino acids
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons kosher salt, more to taste
- 1 tablespoon dried oregano ( or 2 tablespoons fresh)
- 1 1/2 lbs chicken breasts or thighs – boneless, skinless
- 3 cups white beans, cooked. ( 2 x 14-ounce cans, drained –or 1 1/2 cups dry, soaked and cooked.)
- 1 bunch cilantro, chopped, divided
- 2 limes
- pinch cayenne or chipotle powder to taste
- Garnishes: cilantro, sour cream, lime, avocado, sliced jalapeno
- Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
- Add cumin, coriander and chili powder and lightly toast, for about 1 minute.
- Add broth, scraping up the brown bits. Turn heat to high.
- Add soy sauce, vinegar, oregano and salt.
- Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is coked through and breaks apart easily.
- Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
- Add the cooked white beans and juice of 1 lime ( for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
- Stir in half the cilantro and serve.
- Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
- If using canned green chilies, add when you add the chicken, no need to sauté. Fire-roasted canned chilies add good flavor, although I prefer the vibrant color of fresh poblanos.
- Feel free to add 1-2 cups corn for extra heartiness.
- Feel free to use whole seed cumin and coriander, toasted and ground
- SLOW COOKER: place everything in the slow cooker (including beans) and cook on LOW 7-8 hours or high for 6 hours.
- INSTANT POT: Saute and stir the onion, garlic and fresh poblano chilies (if using) in oil until fragrant, about 4-5 minutes, then add the spices, soy sauce, water or broth, vinegar, salt, oregano, chicken, and canned beans, scraping up any browned bits. Pressure cook on high for 12 minutes. Naturally release 10 minutes. Shred the chicken with two forks, returning it to the pot. Taste for salt, adjusting and adding a pinch of chipotle powder if you like. Stir in half the cilantro and serve with any garnishes.
- Serving Size: 1 ½ cups
- Calories: 313
- Sugar: 3.2 g
- Sodium: 789.3 mg
- Fat: 9.4 g
- Saturated Fat: 1.4 g
- Carbohydrates: 24.7 g
- Fiber: 7.2 g
- Protein: 33 g
- Cholesterol: 82.7 mg
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