Description
Extra hearty white bean chicken chili loaded with beans for filling meals! Packed with protein and fiber. Perfect for meal prep and satisfying lunches.
Ingredients
- 2.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried sage
- 3–4 cans (15 oz each) white beans (Great Northern or cannellini), drained but reserve 1/4 cup liquid
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 4 cups chicken broth
- 4 oz cream cheese, softened (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, diced avocado, tortilla strips, sour cream for topping
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 minutes until softened. Add minced garlic, cumin, oregano, and sage, cooking for 1 minute until fragrant.
- Cook Chicken: Add chicken thighs to the pot. Season with salt and pepper. Cook for 6-7 minutes, stirring occasionally, until chicken is no longer pink on the outside.
- Add Beans and Chiles: Add 3-4 cans of drained white beans, diced green chiles, and chicken broth. Bring to a boil, then reduce heat to simmer.
- Simmer: Cover and simmer for 20 minutes, stirring occasionally, until chicken is cooked through and tender.
- Shred Chicken: Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Mash Beans: Using a potato masher, mash about 1/3 of the beans against the pot side. This thickens chili naturally.
- Add Optional Creaminess: If desired, stir in softened cream cheese until completely melted.
- Finish and Serve: Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls and top with fresh cilantro, diced avocado, tortilla strips, and sour cream.
Notes
Save Bean Liquid: Reserve liquid from canned beans. This adds natural creaminess and thickness.
Mash Strategically: Mash only 1/3 of beans to keep texture while thickening broth.
Shred While Hot: Hot chicken shreds more easily. Use two forks for best results.
Fresh Beans Optional: Cooked dried beans work beautifully. Cook ahead and freeze in portions.
Layer Flavors: Do not skip aromatics and spices. They make beans taste incredible.
Slow Simmer: Minimum 20 minutes, but 30+ minutes is ideal for flavor development.
Storage: Refrigerate for up to 5 days. Flavors improve after one day.
Freezer Friendly: Freeze for up to 3 months in individual portions.
Double Batch: Doubles easily. Freeze half for future meal prep.
Toppings Matter: Fresh cilantro, lime, and avocado brighten heavy chili.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course, Soup, Stew
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 85mg