Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup sour cream (optional, for serving)
- 1/4 cup chopped fresh cilantro (optional, for serving)
- Shredded cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in chicken and cook until no longer pink, about 5-7 minutes.
- Add cannellini beans, great northern beans, green chiles, corn, chicken broth, cumin, oregano, and cayenne pepper (if using).
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing flavors to meld.
- Season with salt and black pepper to taste.
- Ladle into bowls and serve with sour cream, cilantro, and shredded cheese, if desired.
Notes
- For a thicker chili, mash some of the beans against the side of the pot with a spoon.
- Adjust the amount of cayenne pepper to your preferred spice level.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Serve with warm cornbread or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg