Description
A hearty and flavorful chicken and white bean chili that is perfect for a cozy dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 cans (4 oz each) canned green chiles
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- ½ cup fresh cilantro, chopped
Instructions
- Prepare your ingredients by dicing the onion and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté the onion until translucent. Add minced garlic and cook for about one minute.
- Add the chicken breasts to the pot and cook until browned on all sides.
- Stir in canned green chiles and drained white beans.
- Pour in chicken broth and add cumin; stir well. Let it simmer for about 30 minutes.
- Remove the chicken breasts, shred them using two forks, then return them to the pot and stir everything together.
- Adjust seasoning with salt or pepper as needed. Serve hot topped with fresh cilantro.
Notes
- This chili can be served with tortilla chips or over rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg