Light and comforting, this white bean chicken chili is perfect for “chili nights” during the springtime. 😉 It is a cinch to put together; great for a quick and satisfying dinner that’s brimming with wholesome nutrition!
I guess Spring is on break.
So while I wait for the weather to warm up again, I’m curling up with my chicken chili. A bowl of warm chili on a cold chilly spring day. How does that sound?
Unlike the traditional red bean red meat chili, this white chili is light and earthy but still very hearty and comforting. Perfect chili for springtime chilly weather. 🙂
White beans are a great source of complex carbs, fiber, and protein, and I like to use precooked beans to make this meal super quick to cook. Either I cook the beans beforehand in a slow cooker, or I just use the canned ones.
For this chili, I use bone-in chicken breasts because meat on bones add so much flavor to the stock. I cook the chicken in a flavorful herbaceous stock with white beans and corn then shred the meat into tender pieces. Serve with a bit of cilantro, lemon, and perhaps a dollop of greek yogurt.
White Bean Chicken Chili Serves 2-3
Bone-in, skinless chicken breast: 1 large breast (preferably organic)
Avocado or olive oil: 2 tsp
Garlic: 2 cloves
Yellow onion: 1 small
Green pepper: 1 small
Anaheim pepper: 1
Zucchini: 2 medium
Spices + seasonings:
Dried oregano: 1/2 tsp
Dried cumin powder: 1/2 tsp
Fresh thyme: 1-2 sprigs
S + P
Cannellini beans, organic & low-sodium: 1 can, drained (or about 1.5 cups cooked)
Corn, organic & low-sodium: 1 can, drained (or about 1 cup cooked)
Chicken stock, organic & low-sodium: 1 cup
Water: 2-3 cups
Fresh cilantro, chopped
Fresh lemon slices
Prep: Mince the garlic, and chop your vegetables into large chunks.
Cook: Heat a large skillet over medium-high. Once hot, add the oil and the onions, garlic, peppers, and the dried spices. Add salt and pepper to taste. Sautee for a couple minutes, until onions are a tiny bit translucent.
Add the whole chicken breast, along with the stock, water, and thyme sprigs. Cover until it comes to a boil. Cook for about 20 minutes until chicken breast is fully cooked.
Now, the stock is super flavorful because I used bone-in chicken. Remove the chicken breast, set aside to cool, so that you can shred it later.
Add in the zucchini and cook for about 5-6 minutes until tender. Meanwhile, you can shred your chicken. Finally, add in the rinsed canned corn and white beans.
Serve with cilantro, lemon, and perhaps a dollop of greek yogurt.
Nutrition stats (based off 3 servings) 1 generous bowl: 294 kcal; 6g fat, 33g carbs (8 g fiber; 8g sugar), 27g protein