Chicken Chili

5 from 5 votes

Tender white-meat chicken, savory cannellini beans, flavorful green chilies and rich sour cream combine in this quick recipe for Chicken Chili. It’s an easy, cozy dinner that will make your tummy happy!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: classic chili recipe, easy chicken dinner, healthy chicken dinner ideas

Servings:

Calories: 288kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Stove

Ingredients

2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt, divided
¼ teaspoon freshly ground black pepper
1 small yellow onion, finely diced
3 cloves garlic, finely minced or pressed
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika, you can also use ground cayenne pepper
½ teaspoon dried oregano
2 15-ounce cans cannellini beans, rinsed and well drained
2 4-ounces cans chopped green chiles, undrained
6 cups low sodium chicken broth
tortilla chips, for serving
Cilantro, chopped, for garnish
Lime wedges and lime juice, for serving

Instructions

Heat oil in a Dutch oven set over medium-high heat.
Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
Add chicken pieces to the hot oil and cook for 4 minutes.
Add onions and cook for 1 minute.
Stir in garlic, cumin, chili powder, paprika, and oregano; sautee for 3 more minutes.
Add the beans to the Dutch oven; stir in green chiles.
Pour in the chicken broth, scraping up all the browned bits from the bottom of the pot with a wooden spoon.
Bring to a steady simmer; continue to cook for 10 more minutes.
Remove ¼ cup of the beans and transfer to a plate; mash the beans with the back of a fork and then return to the pot. Stir well and cook for 1 more minute.
Stir in a squeeze of lime juice. Remove pot from heat.
Taste chili for salt and pepper; adjust accordingly.
Ladle chili into bowls and top with few tortilla chips.
Garnish with cilantro and serve with lime wedges.

Nutrition