White Chicken Chili

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Shredded cheese and fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add chicken and cook until browned and cooked through (internal temperature of 165°F). Remove and set aside.
2. 2 In the same pot, sauté onion, bell pepper, and garlic until softened.
3. 3 Stir in cumin, chili powder, and oregano, cooking for 1 minute to toast the spices.
4. 4 Add white beans, diced tomatoes, chicken broth, salt, and pepper. Bring to a boil.
5. 5 Return chicken to the pot, reduce heat, and simmer for 30 minutes, allowing flavors to meld.
6. 6 Serve hot, garnished with cheese and cilantro if desired.

Nutrition

Tips

• Use rotisserie chicken for even quicker prep.
• For extra creaminess, stir in a splash of heavy cream before serving.
• Adjust spice levels by adding more chili powder or a dash of cayenne.
• This chili tastes even better the next day as flavors deepen.
• Frozen vegetables can be swapped for fresh if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with warm cornbread.
• Pair with a side of avocado slices.
• Top with a dollop of sour cream.
• Sprinkle with green onions for added freshness.

FAQ