Fall is in the air
Nothing welcomes in Fall like a pot of White Bean Chicken Chili.
This hearty soup is light in flavor, with just the right amount of spice to warm the belly.
It’s a teen favorite (as long as you’re serving it with crackers). Your family will love it, too.
The recipe is so simple to make. Using rotisserie chicken or my recipe for shredded chicken, a bowl of White Bean Chicken Chili can be on your dinner table in less than one hour.
The secret ingredient
I have tried so many recipes for White Bean Chicken Chili.
Some add corn. Others add a green salsa (salsa verde) instead of the chili and seasonings.
All are super delicious. My recipe ended up being is a combination of many.
The secret ingredient in my version is the addition of a cloves. Just a pinch.
Health Benefits of White Bean Chicken Chili
Where to start–the fiber and protein in beans, the lean protein in the chicken, and all the vitamins and antioxidants in the chiles, herbs and spices.
All are believed to build strong bones and muscles, protect the heart, brain and the entire body from disease.
Some studies show that just 1/2 teaspoon of ground clove contains more antioxidants than 1/2 cup of blueberries. Sounds good to me.
Cloves taste great in this recipe. But keep in mind that it’s a super strong tasting spice, so be careful using it. Use just a pinch–a little goes a long way
How to make White Bean Chicken Chili
- CHOP the onions into a small dice
- In a large pot or Dutch oven, HEAT oil over medium-high heat until hot.
ADD onion and garlic and chicken. - COOK 4-5 minutes until onions are softened and start looking opaque or nearly clear.
- ADD cayenne pepper, cumin and chicken.
- COOK until chicken is no longer pink, about 6-7 minutes, stirring occasionally.
- STIR in beans, chiles, oregano, coriander, cloves and salt. and chicken broth.
- HEAT to boiling.
- REDUCE heat to low and SIMMER 20-26 minutes, stirring occasionally.
- To serve, SPOON chili into soup bowls.
- Top each serving with cheese (I like sharp cheddar) and cilantro.
Slow Cooker White Bean chicken Chili
And this recipe is slow cooker friendly, too, if you choose. It’s a dump-and-go slow cooker recipe. SIMPLE!
- Place all the chili ingredients (except the vegetable oil) in a slow cooker.
- Stir to combine and cook on high for 2-3 hours.
- Top with cheese and cilantro (if using) and serve.
White Bean Chicken Chili
Ingredients
- 1 Tablespoon vegetable oil
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/8 teaspoon cayenne pepper (optional)
- 1 Tablespoon ground cumin
- 1 pound boneless skinless chicken breasts or boneless skinless thighs, cut into small cubes
- 2-3 (15-oz) cans Great Northern or Cannellini beans, drained
- 1 (4.5-oz) can chopped green chiles, drained (I use mild chiles)
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground coriander
- ¼ teaspoon ground cloves (optional)
- 1 teaspoon seasoning salt (to taste)
- 3 cups chicken broth
- grated cheese of choice (I love sharp cheddar)
- fresh cilantro, chopped (to taste, if desired)
Instructions
- In a 4- to 5-quart Dutch oven, HEAT oil over medium-high heat until hot.
- ADD onion.
- COOK 4-5 minutes until onions are softened and look opaque.
- ADD garlic, cayenne pepper, cumin and chicken.
- COOK until chicken is no longer pink, about 6-7 minutes, stirring occasionally.
- STIR in beans, chiles, oregano, coriander, cloves and salt. and chicken broth. HEAT to boiling.
- REDUCE heat to low and SIMMER 20-26 minutes, stirring occasionally.
- To serve, SPOON chili into soup bowls. TOP each serving with cheese and cilantro.
