White Bean Chicken Chili

Bowl of white bean and chicken chili garnished with cheese, avocado, jalapeño, cilantro, sour cream and lime.

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5 from 1 vote

A warm, comforting chili that can be individually garnished to satisfy everyone!

Cook Time1

Course: Main Course

Servings: people

Calories: 467kcal

Author: Heather Hupfer, The Seasoned Cabin

Ingredients

1/2 Pound Dried Great Northern Bean Prepared per package instructions and cooked until soft. May substitute 2 cans of Great Northern Beans
2 Tablespoon Butter
1 Yellow Onion
1 Pound Boneless Skinless Chicken Breasts or Chicken Thighs
3 Cloves Garlic
2 Teaspoon Cumin
1.5 Teaspoon Oregano
1/4 Teaspoon Ground Cayenne Pepper more if you like it spicy!
1 Pinch Ground Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Pepper
32 Ounces Chicken Stock
8 Ounces Canned Diced Green Chiles

Optional Garnishes

Sliced or diced fresh jalapeno
Sour Cream
Tortilla Chips
Lime Wedges
Chopped Fresh Cilantro
Sliced Green Onion

Instructions

Beans-if using canned beans, skip to step four, puree beans

Prepare Beans according to package instructions; overnight or quick soak method.
Simmer beans in a medium pot until soft
strain beans and reserve 1/2 cup of liquid
Puree 1/2 cup bean liquid and 3/4 cups of cooked beans

Chili

In a large pot or Dutch oven, heat butter over medium heat, add onions and sauté until translucent.
Add diced chicken, garlic, cumin, oregano, cayenne and cloves to the onions and brown.
Add chicken broth, green chilies, cooked beans and the bean puree to the chicken mixture and simmer for 30 minutes or until chicken is cooked through.
Serve in bowls and garnish to your liking.

Notes

Dried beans add great texture and flavor to the chili, but if you don't have time to prepare dried beans you may substitute two cans of Great Northern or other white beans, like Cannellini Beans or Navy Beans. I would still recommend smashing/pureeing 3/4 cups of the beans to add as a thickener.

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