Description
Lean ground chicken white chili that’s perfect for meal prep! Ground chicken breast creates an even texture throughout. Loaded with beans, green chiles, and spices. Ready in 30 minutes.
Ingredients
- 2–3 lbs ground chicken breast (or mix of breast and thigh)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper (optional), diced
- 3 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 6 cups chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 limes, juiced (optional)
- Fresh cilantro, chopped (about 1/4 cup)
- Optional toppings: cilantro, lime wedges, jalapeños, avocado, sour cream
Instructions
- Brown the Ground Chicken: In a large pot over medium-high heat, add ground chicken, breaking it into small pieces as it cooks. Cook for 5-7 minutes until mostly browned.
- Add Aromatics: Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute. Optional: add diced bell pepper and cook for 2 minutes.
- Add Spices: Sprinkle in 2 tsp cumin, 1 tsp oregano, 1/2 tsp garlic powder, salt, and pepper. Stir for 1 minute to bloom spices.
- Add Remaining Ingredients: Pour in chicken broth, drained white beans, and canned green chiles.
- Bring to Boil: Increase heat to bring chili to gentle boil, then immediately reduce heat to medium-low.
- Simmer: Simmer uncovered for 15-20 minutes, stirring occasionally, to allow flavors to meld and liquid to reduce slightly.
- Taste and Adjust: Add salt, pepper, additional cumin, or oregano as needed. Squeeze of lime juice adds brightness.
- Serve: Ladle into bowls. Optional toppings: fresh cilantro, lime wedges, diced jalapeños, avocado, or dollop of sour cream.
Notes
Break Into Small Pieces: As ground chicken browns, break into very small pieces for even texture.
Use Medium-High Heat: Ground chicken needs good heat to brown properly. Don’t use low heat or it will steam.
Keep the Liquid: Unlike ground beef, ground chicken releases flavorful liquid. Keep it in the pot for moisture and flavor.
Bloom Your Spices: Add spices to hot pan after browning for 1 minute before adding liquid to activate flavor.
Drain and Rinse Beans: Always drain and rinse to reduce sodium and starch.
Add Aromatics First: Sauté onion and garlic for better flavor development than dumping everything together.
Low and Slow: Once boiling, immediately reduce to medium-low for gentle simmering.
Taste Before Serving: Always adjust seasonings at end. You may want more cumin, oregano, or lime.
Cool Before Portioning: Let chili cool slightly before filling meal prep containers to prevent condensation.
Perfect Portion Size: 1.5-cup serving is filling but not overwhelming for meal prep.
Storage: Refrigerate for up to 5 days. Freeze for up to 3 months in individual portions.
Reheat Gently: Reheat on stovetop over medium-low heat, stirring occasionally. Microwave works too.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course, Soup, Stew, Meal Prep
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 65mg