white chili bean chicken recipe

Written BySheba G Updated On
white chili bean chicken recipe
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The Best white chili bean chicken recipe

I have always loved cooking and trying new recipes. I have to admit I really enjoy white chili bean chicken. I first tried this dish at a friend’s house during a family gathering and was immediately hooked.

The creamy texture and the perfect blend of spices make it a comforting and satisfying meal. My kids, especially, love it because it has a mild heat that they enjoy. I love that it is a great source of protein and fiber, making it a healthy option for my family.

It is a perfect recipe for a weeknight dinner or a casual get-together with friends. It is simple to prepare and can be easily customized to suit different tastes. I love making it during the colder months because it warms the soul and is a great comfort food.

The best part about this recipe is that it is versatile. You can serve it with a side of crusty bread, a green salad, or even some tortilla chips for a fun twist. It is also a great dish to make in large quantities and freeze for later.

This way, you always have a delicious and healthy meal ready to go. White chili bean chicken recipe is a dish that has become a staple in my home. I have made it countless times and each time it turns out perfectly.

The combination of tender chicken, creamy white beans, and flavorful spices creates a dish that is both hearty and satisfying. I love how easy it is to prepare and how it can be customized to suit different tastes. It is a dish that I know my family will enjoy and one that I can feel good about serving.

White Chili Bean Chicken Recipe

White Chili Bean Chicken Recipe

4.7 from 1338 votes

This White Chili Bean Chicken recipe is a comforting and flavorful dish that combines tender chicken, creamy white beans, and a blend of aromatic spices. It’s perfect for a cozy dinner or a family gathering.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
2 cans (15 oz each) white beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
2 cups chicken broth
1 cup heavy cream
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1 tbsp cornstarch
2 tbsp water
Fresh cilantro, chopped (for garnish)
Sour cream, for serving (optional)

👨‍🍳Directions

1In a large pot, heat the olive oil over medium heat.
2Add the diced onion, minced garlic, and diced jalapeño.
3Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
4The onions should be soft and slightly golden.
5Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5-7 minutes.
6Stir occasionally to ensure even cooking.
7The chicken should be browned but not fully cooked through.
8Stir in the ground cumin, chili powder, paprika, salt, black pepper, and cayenne pepper (if using).
9Cook for an additional 1-2 minutes, stirring constantly to coat the chicken in the spices.
10The spices should be fragrant and the chicken should be well coated.
11Add the white beans, corn, diced tomatoes, and chicken broth to the pot.
12Stir well to combine all the ingredients.
13Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
14The chicken should be fully cooked and the flavors should be well combined.
15In a small bowl, mix the cornstarch with water to create a slurry.
16Stir the slurry into the chili and simmer for an additional 5 minutes, until the chili has thickened slightly.
17The chili should have a smooth and creamy consistency.
18Stir in the heavy cream and cook for an additional 2-3 minutes, until the chili is heated through and the cream is well incorporated.
19The chili should be creamy and velvety.
20Taste and adjust the seasoning if necessary.
21Ladle the chili into bowls, garnish with chopped cilantro, and serve with a dollop of sour cream if desired.
22The chili should be hot and steaming, with a rich and creamy texture.

🔧Equipment

Large pot
Wooden spoon
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

This recipe can be customized to suit different tastes. You can add more jalapeño for extra heat, or omit it for a milder chili. You can also substitute chicken thighs for a more flavorful and moist option. For a vegan version, use vegetable broth and omit the heavy cream or substitute it with coconut milk.

This White Chili Bean Chicken recipe is a versatile and delicious dish that can be enjoyed on any occasion. It is perfect for a family dinner, a potluck, or a cozy night in.

The creamy and comforting texture makes it a great choice for colder months, while the customizable spices allow you to adjust the heat level to suit your preferences. You can serve it with a side of crusty bread, a green salad, or some tortilla chips for a fun twist.

It is also a great dish to make in large quantities and freeze for later. This way, you always have a delicious and healthy meal ready to go.

I love serving this dish to my family and friends because it always receives rave reviews. It is a dish that I know will be enjoyed by everyone and one that I can feel good about serving.

❓ Frequently Asked Questions About White Chili Bean Chicken

1. Can I use canned chicken instead of fresh chicken?

While you can use canned chicken, it may not have the same texture and flavor as fresh chicken. Fresh chicken will give you a more tender and juicy result. If you still want to use canned chicken, make sure to drain it well and add it towards the end of the cooking process to prevent it from becoming rubbery.

2. Can I freeze this white chili bean chicken recipe?

Yes, this chili freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave until heated through.

3. Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients except the cream and cornstarch in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, mix the cornstarch with water and stir it into the chili. Cook for an additional 15 minutes, then stir in the cream and cook for another 10 minutes. This will give you the same creamy and flavorful results.

4. Can I make this recipe spicier?

If you prefer a spicier chili, you can add more jalapeño or even a diced habanero pepper. You can also increase the amount of cayenne pepper or add a pinch of red pepper flakes. Keep in mind that the spiciness will increase as the chili simmers, so start with a smaller amount and adjust to taste.

5. Can I make this recipe in an Instant Pot?

Yes, you can make this recipe in an Instant Pot. Sauté the onions, garlic, and jalapeño using the sauté function. Add the chicken and cook until browned. Stir in the spices and cook for an additional 1-2 minutes. Add the remaining ingredients except the cream and cornstarch. Secure the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Stir in the cornstarch slurry and cook on sauté until the chili has thickened slightly. Stir in the cream and cook for an additional 2-3 minutes. This will give you a quicker cooking time with the same delicious results.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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