Description
This hearty White Bean & Chicken Chili Blanca is a spicy and satisfying stew, perfect for a cozy game day at home.
Ingredients
Units
Scale
- 1 lb (450 g) chicken tenders or boneless, skinless chicken breasts, cut into 1/2-by-3-inch strips
- Kosher salt
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 2 (15-oz) cans white beans, drained and rinsed
- 4 cups (960 ml) chicken broth
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: sour cream, shredded cheese, sliced jalapeños
Instructions
- Season the chicken strips with kosher salt and freshly ground black pepper.
- In a large saucepan, heat the olive oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, about 2 to 3 minutes. Remove the chicken and set aside.
- In the same saucepan, reduce the heat to medium and add the chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, dried oregano, and cayenne pepper. Stir and cook for 1 minute until fragrant.
- Return the chicken to the saucepan and add the white beans and chicken broth. Bring to a simmer.
- Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally. For deeper flavor, you can let it simmer for up to an hour.
- Stir in the frozen corn and cook for an additional 5 minutes.
- Remove from heat and stir in the chopped cilantro and lime juice.
- Serve hot with optional toppings such as sour cream, shredded cheese, and sliced jalapeños.
Notes
- This chili is very forgiving and can simmer on the stove for an hour or more, making it ideal for busy days.
- It’s also a great make-ahead dish and perfect for potlucks.
- You can customize the heat level by adjusting the cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
- Cholesterol: 60