Description
A light, flavorful chili made with white beans, chicken, and green chilies. It’s a healthy, comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (4-ounce) cans chopped green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 4 cups low-sodium chicken broth
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, lime wedges, avocado, plain yogurt
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until soft, about 5 minutes.
- Add garlic, green chilies, cumin, and oregano. Cook for 1 minute until fragrant.
- Add the cooked chicken back to the pot along with the beans and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot with your choice of toppings.
Notes
- For a thicker chili, mash some beans with a fork during cooking.
- Shredded rotisserie chicken works for a quicker version.
- This chili tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 55mg