Hearty Chicken Chili will keep you warm and full on chilly days. Full of protein with plenty of chicken and white beans, this easy chili also has some spice. Tailor it to your taste buds!
It’s Winter here in Texas, and by that I mean it’s a chilly 30-something degree day. My blood has definitely thinned since moving south some 25 years ago. I grew up in Iowa, and below zero days are something that I’ll never forget. Wearing a scarf wasn’t for looks on those days. It was to protect the moisture in your nostrils from freezing as you stepped outside.
Yikes. I’ll take my 100 degree summer days, even though I dislike those too.
We’ve been eating a ton of soup and chili this month.
- Italian Wedding Soup,
- Slow Cooker Chili,
- Chicken Tortilla Soup,
- Creamy Wild Rice Soup with Mushrooms,
- Beef Barley Vegetable Soup,
- and the list goes on. I think my fam might be getting slightly sick of all of it, but they aren’t complaining. So I’ll just keep whipping up what I love most…SOUP!
Since we’re eating lean and mean this month, I’m glad that my soup recipes are pretty healthy. I’ve updated many of my recipes to include nutritional data, so feel free to browse. I’m trying to make a wide variety, but if you have suggestions, please let me know in the comment section below.
This recipe is definitely lean and mean!
- some veggies – like onions, jalapeño, and garlic
- lean proteins – chicken breasts and white beans
- broth and spices
- plenty of toppings to choose from!
Even though we’re cutting back, I still have to sprinkle my soups with AAALLL the goodies – the cheese, chips, avocado, crackers, and sour cream. I’d rather eat less of it and enjoy every bite, as opposed to my hubby who would rather eat two large bowls of just plain soup. No toppings. Nada.
That’s why we get along so well. He likes quantity. I like quality. 🙂 ha!
Again, I tend to over-spice my recipes at times. Which is why I usually don’t write them exactly as I cook them. I don’t want to scare you away, so I tend to reduce the jalapeños, red pepper flakes, and green chilies for YOU. So if you like extra spicy, add more. If not, add less. YOU control how spicy you like your food.
Make this soup next: Creamy Wild Rice Soup with Mushrooms
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Full of protein with plenty of chicken and white beans, this easy chili also has some spice! Tailor it to your tastebuds!
- 1 Tablespoon olive oil
- 1 medium onion - diced
- 1 medium jalapeno - diced (and de-seeded if too spicy)
- 3 cloves garlic - minced
- kosher salt and freshly ground black pepper
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon red pepper flakes - optional
- 6 cups chicken broth
- 1 4 oz. can green chili peppers - mild (or hot)
- 3 pounds boneless, skin-less chicken breasts
- 2 15 oz. cans cannellini beans - rinsed and drained
- cilantro, avocado slices, tortilla strips, sour cream, shredded cheese, sliced jalapeño - to serve
In a large stock pan, heat olive oil to medium heat. Add diced onion and jalapeño, and sauté until softened, approximately 4-5 minutes. Add garlic, salt and pepper, cumin, chili powder, and red pepper flakes - and stir another minute.
Add chicken broth and green chilies, and cook until boiling. Turn heat down slightly and add chicken breasts. Simmer for approximately 20 - 25 minutes, or until chicken is cooked through.
Meanwhile, mash one can of cannellini beans. Add to pot, along with the other can of beans.
Remove chicken to shred. Add it back to pot and simmer on low for another 10 minutes. Check seasonings and adjust according to your tastes.
Serve with optional garnishes - cilantro, avocado slices, tortilla strips, sour cream, shredded cheese, sliced jalapeño, etc.
- Rotisserie chicken can be used for a shortcut.
- You can use any kind of beans.
- Tailor the spice level by adjusting the jalapeños, chili powder, cumin, and red pepper flakes.
- Leftovers are great for up to five days, stored in the refrigerator.