Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Bean Chicken Chili Recipe

★★★★★

4.9 from 139 reviews
  • Author: Hugo
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This White Bean Chicken Chili is a comforting and flavorful dish perfect for any day. Combining tender shredded rotisserie chicken, white beans, and a zesty salsa verde base, it offers a delicious twist on traditional chili. With a blend of fire-roasted tomatoes, sweet corn, and aromatic spices, this hearty chili is easy to prepare on the stovetop and garnished with fresh jalapeno and cilantro for an extra kick.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1 can (14.5 ounces) chicken broth
  • 1 jar (18.75 ounces) Salsa Verde
  • 1 can (15.25 ounces) sweet corn, drained
  • 1 can (16 ounces) diced fire roasted tomatoes, drained
  • ½ teaspoon dried oregano
  • 1 pound rotisserie chicken, shredded (about 2 heaping cups)
  • 1 can (15 ounces) white beans, drained

Garnish

  • 1 medium jalapeno, diced
  • Fresh cilantro, chopped

Instructions

  1. Cook onion: Heat 2 tablespoons of vegetable oil over medium heat in a Dutch oven or large pot. Add the diced yellow onion and cook for about 5-7 minutes until the onion becomes translucent and soft, stirring occasionally to prevent burning.
  2. Cook garlic: Add 1 teaspoon of minced garlic to the pot and cook for 1 minute until fragrant, making sure it does not brown to avoid bitterness.
  3. Add liquids and vegetables: Stir in 1 can of chicken broth, 1 jar of salsa verde, 1 can of drained sweet corn, 1 can of drained diced fire-roasted tomatoes, and ½ teaspoon of dried oregano. Mix well to combine all ingredients.
  4. Bring to a boil and simmer: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the chili simmer gently for 10 minutes, allowing flavors to meld together.
  5. Add chicken and beans: Stir in 1 pound of shredded rotisserie chicken and 1 can of drained white beans. Continue simmering the chili for an additional 5-10 minutes to heat through and allow the flavors to develop further.
  6. Season: Season the chili with salt and freshly ground pepper to taste, adjusting the seasoning as needed.
  7. Garnish and serve: Serve the chili hot, topped with diced jalapeno and freshly chopped cilantro for added freshness and a mild spicy kick.

Notes

  • If you prefer a spicier chili, add more diced jalapeno or include some chili powder in the seasoning step.
  • You can substitute shredded cooked chicken breast if rotisserie chicken is not available.
  • For a thicker chili, mash a few of the white beans before adding them in.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: white bean chicken chili, chicken chili recipe, salsa verde chili, easy chicken chili, stovetop chili, hearty chili recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorsbyhugo.com/white-bean-chicken-chili-recipe/