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White Bean Chicken Chili Recipe

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4 from 82 reviews

This hearty White Bean Chicken Chili combines tender bone-in chicken breasts with flavorful diced poblanos, aromatic spices, and creamy cannellini beans. Enhanced with fresh cilantro and lime juice, this comforting chili offers a delicious twist on the classic recipe, perfect for cozy dinners or meal prep.

Ingredients

Chicken and Butter

  • 1 tablespoon butter
  • 2 bone-in, skin-on split chicken breasts (~2½ pounds)
  • Kosher salt, to taste

Vegetables and Aromatics

  • 2 large (or 4 small) poblanos, seeded and diced
  • 1 onion, diced
  • 2 tablespoons minced fresh garlic

Spices and Canned Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 (4-ounce) cans green chiles
  • 2 (14-ounce) cans cannellini beans, drained and rinsed

Fresh Herbs and Extras

  • 1 cup packed fresh cilantro
  • 2 tablespoons fresh lime juice

Instructions

  1. Prepare the Chicken: Season the bone-in, skin-on split chicken breasts generously with kosher salt to enhance flavor and set aside.
  2. Sauté Vegetables: In a large pot or Dutch oven, melt the tablespoon of butter over medium heat. Add the diced poblanos and onion, cooking until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.
  3. Add Spices and Aromatics: Stir in the ground coriander and ground cumin, allowing the spices to bloom and deepen in flavor, about 1 minute.
  4. Combine Chili Ingredients: Add the green chiles, drained cannellini beans, and the seasoned chicken breasts to the pot. Pour enough water or chicken broth to cover the chicken halfway if necessary. Bring the mixture to a gentle simmer.
  5. Simmer the Chili: Cover the pot and allow the chili to simmer on low heat for approximately 45-60 minutes, or until the chicken is fully cooked and tender. Occasionally check to ensure there is enough liquid, adding more broth or water if needed.
  6. Shred the Chicken: Remove the chicken breasts from the pot and shred the meat using two forks. Discard the skin and bones, then return the shredded chicken to the pot.
  7. Add Fresh Herbs and Lime: Stir in the packed fresh cilantro and fresh lime juice. Adjust seasoning with additional kosher salt if necessary. Allow the chili to warm through for a few minutes before serving.

Notes

  • For extra heat, consider adding diced jalapeños or a pinch of cayenne pepper.
  • This chili can be made ahead and reheated; flavors tend to meld beautifully over time.
  • Serve with tortilla chips, shredded cheese, or sour cream for added richness.
  • Leftovers store well refrigerated for up to 4 days or can be frozen for 2-3 months.

Find it online: https://justsosavory.com/white-bean-chicken-chili-recipe/