Mild White Bean Chicken Chili
Mild White Bean Chicken Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded (from a rotisserie chicken works great)
- 4 cups chicken broth
- 2 cans cannellini beans, 15-ounce each, rinsed and drained
- 1 cup frozen corn
- 1 tablespoon mild chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or half and half, optional, for added creaminess
For Serving
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup tortilla strips or crushed tortilla chips
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the shredded cooked chicken, chicken broth, rinsed and drained cannellini beans, frozen corn, mild chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Reduce the heat to low, cover the pot, and let the chili simmer for 20-25 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 25 min
- 5
If desired, stir in the milk or half and half during the last 5 minutes of simmering for a creamier texture. Taste and adjust seasonings as needed.
⏱️ 5 min
- 6
Ladle the mild white bean chicken chili into bowls. Garnish generously with fresh chopped cilantro, shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of tortilla strips or crushed tortilla chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mild White Bean Chicken Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded (from a rotisserie chicken works great)
- 4 cups chicken broth
- 2 cans cannellini beans, 15-ounce each, rinsed and drained
- 1 cup frozen corn
- 1 tablespoon mild chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or half and half, optional, for added creaminess
For Serving
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup tortilla strips or crushed tortilla chips
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the shredded cooked chicken, chicken broth, rinsed and drained cannellini beans, frozen corn, mild chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 4
Reduce the heat to low, cover the pot, and let the chili simmer for 20-25 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 25 min - 5
If desired, stir in the milk or half and half during the last 5 minutes of simmering for a creamier texture. Taste and adjust seasonings as needed.
⏱️ 5 min - 6
Ladle the mild white bean chicken chili into bowls. Garnish generously with fresh chopped cilantro, shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of tortilla strips or crushed tortilla chips.
⏱️ 2 min