Chicken White Bean Chili
Warm up with a bowl of this creamy southwest chicken chili! It's super creamy with chunks of pulled chicken, corn, and beans in every bite. You can whip it up in 30 minutes on the stovetop for a quick and easy weeknight meal or freeze it to enjoy later.
Servings: 8 servings
Calories: 348kcal
Ingredients
- 3 tablespoon olive oil
- ½ cup white onion diced
- 1 garlic clove chopped
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon sage
- ½ teaspoon salt
- 30 oz cannellini beans drained and rinsed (this is 2 15 oz cans)
- 15 oz corn drained
- 4 oz green chilies mild
- 1 ½ lbs chicken cooked and shredded
- 3 cups broth vegetable or chicken, divided
- ⅔ cup cream cheese use dairy free if needed
- ½ cup greek yogurt use dairy free if needed
To top
- grain-free tortilla chips
- avocado slices
- parsley or cilantro leaves
- extra dollop of greek yogurt
- shredded mexican cheese use dairy free if needed
Instructions
- In a large pot, heat the olive oil over medium heat with the diced onions and chopped garlic. Allow the onions and garlic to cook for about 5 minutes until the onions are soft and translucent.3 tablespoon olive oil, ½ cup white onion, 1 garlic clove
- Add the cumin, paprika oregano, sage, and salt to the pot and mix well to coat the onions and garlic.½ teaspoon cumin, ½ teaspoon paprika, 1 teaspoon oregano, ¼ teaspoon sage, ½ teaspoon salt
- Nestle the chicken in the pot and pour about cups of the broth over top. Place the lid on top of the pot and allow the chicken to cook through.Once cooked, pull the chicken. You can do this inside the pot with some big forks or I like to add them to a stand mixer and pull the chicken that way. Add the pulled chicken back the pot along with the other 1 cup of both.1 ½ lbs chicken, 3 cups broth
- Drain and rinse the cannellini beans and add to the pot along with the drained corn and green chilies. Mix well with a spoon or rubber spatula to disperse the ingredients.30 oz cannellini beans, 15 oz corn, 4 oz green chilies
- Add the cream cheese and greek yogurt to the pot and mix well to combine. The heat of the chili should melt the cream cheese and yogurt so it incorporates well into the mixture. Allow the chili to simmer for at least another 5 minutes which will help thicken it up. You will notice the chili turns a soft creamy yellow color.⅔ cup cream cheese, ½ cup greek yogurt
- Once the chili is slightly thick and hot, pour into large soup bowls and top with desired toppings. I like to crush up tortilla chips over top and add avocado slices and another dollop of greek yogurt. Sprinkle some parsley leaves or cilantro leaves too to garnish and enjoy!grain-free tortilla chips, avocado slices, parsley or cilantro leaves, extra dollop of greek yogurt, shredded mexican cheese
Notes
Dairy free : Use dairy free cream cheese and dairy free yogurt to make this chili dairy free.
Storing : Transfer the southwest chicken chili to an airtight container. It will keep in the fridge for up to a week and in the freezer for 3 months.
When ready to enjoy, heat the chili back up on the stove in a pot with ½ cup broth until simmering.
To thaw the chili if it's frozen, let the container sit out on the counter for a few hours or let it thaw in the fridge overnight. If. you want to expedite the process, you can allow the container to sit in a pot with warm water. Once the chili has thawed, heat it up on the stove with ½ cup broth.
When ready to enjoy, heat the chili back up on the stove in a pot with ½ cup broth until simmering.
To thaw the chili if it's frozen, let the container sit out on the counter for a few hours or let it thaw in the fridge overnight. If. you want to expedite the process, you can allow the container to sit in a pot with warm water. Once the chili has thawed, heat it up on the stove with ½ cup broth.
Nutrition
Calories: 348kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 869mg | Potassium: 259mg | Fiber: 7g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 3mg