Description
A comforting and hearty chili made with tender chicken and creamy white beans.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 2 cans (15 oz each) white beans (drained and rinsed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 can (4 oz) diced green chiles
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- Fresh cilantro (optional, for garnish)
Instructions
- In a large pot over medium heat, sauté the diced chicken with a splash of oil until golden brown and cooked through.
- Add chopped onion and minced garlic; cook until the onion is translucent.
- Stir in drained white beans, cumin, and diced green chiles.
- Pour in chicken broth; bring to a gentle simmer and cook for about 15 minutes, stirring occasionally.
- Taste and adjust seasoning as necessary before serving.
- Ladle into bowls and garnish with fresh cilantro if desired.
Notes
- This chili can be made spicier by adding diced jalapeños or additional spices.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg