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+ servings
white bean chicken chili
4.89 from 9 votes

White Bean Chicken Chili

This White Bean Chicken Chili is a one-pot recipe that's packed with delicious veggies, shredded chicken and all the spices. Make it creamy with either cream cheese or Greek yogurt, and you're on your way to the most flavorful white bean chili of you life.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 6
Carbs 52
Protein 27
Yield 8

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium white onion minced
  • 4 cloves garlic minced
  • 1 large poblano pepper seeded and minced
  • 1/4 teaspoon salt
  • 1 4-oz. can green chiles
  • 2 tablespoons ground cumin
  • 1 teaspoon ground oregano
  • 1 tablespoon garlic powder
  • 1 15-oz. can white cannellini beans drained and rinsed
  • 1 lb. boneles sskinless chicken breasts
  • 3 cups chicken broth
  • 4 oz. cream cheese or Greek yogurt
  • 2 tablespoon lime juice
  • 1 15-oz. can yellow corn
  • 2 15-oz. can pinto beans drained and rinsed
  • 1 15-oz. can white hominy drained and rinsed
  • 1 tablespoon green hot sauce optional

Instructions

  • Heat a large pot or dutch oven over medium-high heat. Add olive oil.
  • When the olive oil is fragrant, add the onion to the pot and saute for about 2 minutes.
  • Then, add the garlic, poblano pepper, and salt to the pot and cook until the onion is translucent.
  • Next, deglaze the pot with the can of green chiles by pouring the chiles into the pot. Use a wooden spoon to scrape the bottom and sides of the pot to make sure you loosen up all the brown bits at the bottom of the pot.
  • Add the cumin, oregano, garlic powder, and cannellini beans to the pot and mix well.
  • Finally, add the chicken breasts and chicken broth to the pot and bring to a boil, uncovered.
  • Once boiling, turn heat to low, cover, and let simmer for 20 minutes.
  • When the chicken is done cooking, remove it from the pot and shred it using two forks. Set aside.
  • Next, use an emulsifier to cream the soup by blending the onion, poblano peppers, garlic, cannellini beans, broth and spices together.
  • Then, add cream cheese and emulsify that until creamy.
  • Once creamy, add the shredded chicken and the rest of the ingredients to the pot and stir until combined.
  • Turn heat to medium/high and cook until the soup comes to a boil.
  • Remove from heat, stir, and enjoy!

Tips & Notes

  • Nutrition includes Greek yogurt instead of cream cheese.

Watch it

Nutrition Facts

Calories: 308kcal | Carbohydrates: 52g | Protein: 27g | Fat: 6g | Fiber: 19g | Sugar: 5g