Description
A hearty and flavorful chili with chicken and white beans.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until browned, about 5-7 minutes.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
- Pour in chicken broth, add cannellini beans and diced tomatoes. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, mash some of the beans with a fork before serving.
- You can use rotisserie chicken to save time.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American