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This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It has a ton of flavor and cooks up in just 30 minutes.

You asked, I listened! A few weeks ago I asked what recipes you wanted to see from me and I had a ton of requests for soup! Ask and ye shall receive. šŸ˜‰

Dutch oven pot o white bean chicken chili. Large spoon in the pot.

Prior to this recipe, I had never made a white bean or a chicken chili before, so I decided that this would be a fun one to test! I gravitate towards soups that somehow feel relatively light and refreshing while also being comforting. This soup is just that. It’s packed with vegetables and flavor while also being dairy and gluten-free.

Make a Thicker Broth With Mashed White Beans

This chili is broth based and doesn’t feel as thick or heavy as chili usually does. That said, if you like a thicker broth you can always use a fork or potato masher to mash one can of the cannellini beans before adding them into the pot. This is a great trick for thickening up any broth-based soup!

ALSO, fair warning: my version of this soup turned out quite spicy because the jalapeƱos I purchased were extra strong. I love spice and it gave the chili a great flavor, but if you don’t love spicy or have kids who will be eating this too, I recommend using less jalapeƱo.

Bowl of white bean chicken chili topped with avocado, jalapeƱos and corn tortilla chips.

Here’s What You Need:

  • vegetables ā€“ garlic, yellow onion, jalapeƱo
  • green chiles ā€“ I used mild canned diced green chiles – they’re not too spicy but add a nice, complex flavor
  • boneless skinless chicken breasts
  • low-sodium chicken broth ā€“ I prefer using low-sodium so I can control the amount of salt in the recipe!
  • cannellini beans or another white bean like navy beans or great northern beans
  • corn ā€“ I like using frozen corn and there’s no need to thaw before adding to the chili
  • spices and seasonings ā€“ dried oregano, ground cumin, chili powder, sea salt and pepper
  • optional toppings ā€“ chopped cilantro, green onion, avocado and additional jalapeƱo slices

How to Freeze (and Thaw!)

This chili is freezer friendly… aka perfect for weekly meal prep or meal prepping before a baby. To freeze, allow the chili to cool completely. Place in a freezer-safe storage container and freeze. Soup will be good for up to three months.

When you’re ready to enjoy, place the frozen chili in the refrigerator the night before to partially thaw. The next day, add to a saucepan and heat until warm, stirring occasionally. If the soup is too thick for your liking at this point, feel free to add a little broth or water to thin.

Bowl of white chicken chili topped with crumbled tortilla chips, avocado, jalapeƱo and cilantro.

What to Serve With Chicken Chili

This chicken chili is a full meal on it’s own ā€“ especially if you add all the toppings! That said, I love serving this chili with a little something extra like tortilla chips. If you want something more filling, it’s also delicious with cornbread. My pumpkin cornbread would be perfect!

Love Cozy Soups and Stews? Try These:

If you try this white bean chicken chili please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers.

Print

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White Bean Chicken Chili



  • Author:
    Brittany Mullins

  • Prep Time:
    15 minutes

  • Cook Time:
    30 minutes

  • Total Time:
    45 minutes

  • Yield:
    6

Description

This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It has a ton of flavor and cooks up in just 30 minutes.


Ingredients

  • 1 Tablespoon olive or avocado oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • Ā½1 jalapeƱo, seeded and diced*
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • Ā¼ teaspoon ground pepper
  • 2 (4 oz) cans mild diced green chiles
  • 1 lb boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed*
  • 1 1/2 cup frozen corn (no need to thaw)
  • chopped cilantro, green onion, jalapeƱo and/or avocado, for garnish
  • cornbread or tortilla chips, for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic, onion and jalapeƱo and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
  2. Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
  3. Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
  4. Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
  5. Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeƱo and/or avocado.
  6. This chili is great served with tortilla chips or cornbread.

Notes

  • Feel free to use a full jalapeƱo. I used 1/2 of a deseeded jalapeƱo and the chili had a nice kick.
  • To make the chili thicker, you can mash 1 can of the drained and rinsed beans before adding them to the pot.
  • To freeze: cool chili, place in a freezer-safe storage container and freeze. To use, partially thaw chili in the refrigerator overnight. Add to a saucepan and heat until warm, stirring occasionally. If soup is too thick you can add a little broth or water to thin.
  • Category: Soup
  • Method: Stove-top
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe without toppings
  • Calories: 285
  • Sugar: 4g
  • Sodium: 1160mg
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 9g
  • Protein: 28g

Keywords: white bean chicken chili

The post Healthy White Bean Chicken Chili appeared first on Eating Bird Food.

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I’m getting a slow start to 2019 with regard to health and fitness goals. And if you’ve read here for a while, you know that I often struggle with healthy eating (despite loving healthy food!). I get caught up in my hobby of baking and end up in a cycle of homemade sweets, bread, and — now — sourdough bread. I don’t want to give up on baking entirely, but I do need to find a way to get back to healthier eating. Not so much for the number on the scale . . . but because I just feel so full and sluggish.

Here are the tips you guys sent me yesterday. My criteria was that I don’t want to go all or nothing when it comes to food. I don’t want to label foods “good” or “bad” . . . and I want to continue doing some of my baking. You guys delivered some great tips, and here are the 20 that were most shared.

Start the day with a huge glass of water
Resist eating sugar — even fruit sugar — at breakfast
Read the book Intuitive Eating
Eat way more protein
Skip alcohol for a while
Choose one meal to focus on and go from there
Only bake bread + desserts on weekends
Drink more water throughout the day, especially before meals
Prep meals on weekends for the whole week
Pack lunch the night before to resist daytime snacking
Stop buying all processed foods
Eat meals on smaller plates
Split lunch up to avoid crashing mid-afternoon
Fill half your dinner plate with vegetables
Roast a large pan of veggies and refrigerate for easy grabbing
Stop eating at 7PM and don’t eat again till 7AM
Try sweet potatoes + other whole carbs vs. bread
Eat more healthy fats
Choose fruits that are lower glycemic (cherries, apples, etc.)
Even if it’s hard, stick with it for 21 days to make a habit
THANK YOU for all your advice. 
If you, too, are struggling, I hope these tips are helpful to you. I’m sure many of you are in the same place I am . . . we KNOW what to do, it’s just a matter of actually getting back into the rhythm. I’m going to check back with you all in 21 days to see how things are going. My main goal is to get in more protein, drink WAY more water, and fill most meals with vegetables. 
(But I also hope to expand my sourdough baking skills this month. I’ll just try saving that activity for weekends only. Also: Image source.)

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New Calendar, Running Journal and Meal Planner – free printable pdfs! Get them now and plan your BEST Running Year ever! What’s included in this month’s print-ables: March 2020 Calendar – blank template to write in your workouts, runs, races, activities and other reminders Running Journal – note your workouts and runs to watch your … Read More about March Meal Planner & Journal for Runners FREE printable pdf

The post March Meal Planner & Journal for Runners FREE printable pdf appeared first on Run Eat Repeat.

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