Are you ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's both hearty and incredibly easy to make? This Chicken and White Bean Chili is not just another recipe – it's a flavor explosion that will have your family begging for seconds! In just 40 minutes, you'll create a restaurant-quality meal that's packed with protein, bursting with robust spices, and guaranteed to warm you from the inside out. Whether you're a busy home cook or a culinary novice, this recipe is your ticket to a delicious, satisfying dinner that requires minimal effort but delivers maximum taste.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onions and sauté until they become translucent and slightly softened, about 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced chicken breast to the pot and cook until the chicken is lightly browned on all sides, approximately 5-6 minutes, stirring occasionally.
- Sprinkle cumin, salt, and pepper over the chicken and onion mixture, stirring to evenly distribute the spices.
- Pour in the diced tomatoes with their juices and chicken broth. Stir to combine all ingredients thoroughly.
- Add the drained and rinsed white beans to the pot and gently stir to incorporate.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the chili to thicken.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the chili rest for 5 minutes before serving to allow flavors to further develop.
- Serve hot, optionally garnished with chopped cilantro, sour cream, or shredded cheese.
Tips
- For the most tender chicken, dice it into uniform, bite-sized pieces to ensure even cooking.
- Don't rush the onion and garlic sautéing process – these are flavor foundations of your chili.
- Use low-sodium chicken broth to control the salt level in your dish.
- For extra depth of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce.
- Let the chili simmer uncovered to help it thicken naturally and concentrate the flavors.
- If the chili becomes too thick, you can always thin it out with a little extra chicken broth.
- This chili tastes even better the next day, so don't hesitate to make it in advance!
- For a lighter version, you can substitute chicken breast with ground chicken or turkey.
- Experiment with toppings like fresh cilantro, green onions, avocado, or a squeeze of lime for added freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
