Name: Creamy Chicken and White Bean Chili Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, diced; 2 stalks celery, diced; 1 medium green bell pepper, cored, seeded, and diced; 1 (4-ounce) can fire-roasted green chiles (do not drain); 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 cups (32 ounces) low-sodium chicken broth; 1 pound boneless, skinless chicken breasts; 2 (15-ounce) cans white beans, such as Great Northern or cannellini, drained and rinsed; 2 cups fresh or frozen yellow corn kernels; 6 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 1 1/2 cups cups whole or 2% milk

Creamy Chicken and White Bean Chili Recipe

Course: Lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

A comforting and flavorful chili recipe combining tender chicken, white beans, and a creamy base. Perfect for cozy evenings or gatherings with its rich and satisfying taste.

Ingredients

3 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery, diced
1 medium green bell pepper, cored, seeded, and diced
1 (4-ounce) can fire-roasted green chiles (do not drain)
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (32 ounces) low-sodium chicken broth
1 pound boneless, skinless chicken breasts
2 (15-ounce) cans white beans, such as Great Northern or cannellini, drained and rinsed
2 cups fresh or frozen yellow corn kernels
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 cups cups whole or 2% milk

Directions

Heat olive oil in a Dutch oven or large heavy stock pot over medium heat. Once shimmering, add diced onion, celery, and green bell pepper. Cook until very soft, around 8 minutes.
Stir in fire-roasted green chiles, minced garlic, ground cumin, chili powder, salt, and pepper. Cook for an additional minute.
Pour in the chicken broth and bring to a boil. Add chicken breasts, reduce heat to a simmer, and cook for 10 to 12 minutes until the chicken is cooked through.
Transfer the cooked chicken breasts to a cutting board, shred them using forks, then return the shredded chicken to the pot.
Stir in the drained and rinsed white beans and corn. Reduce heat to low and simmer for an additional 15 minutes.
In a separate medium saucepan, melt unsalted butter over medium heat. Add flour, whisk until combined, and cook for about 4 minutes until golden-brown.
Gradually whisk in a portion of the milk until smooth, then add the remainder. Continue whisking until smooth. Pour this mixture into the chili, stirring until fully incorporated and slightly thickened, around 5 minutes.
Serve the chili topped with optional garnishes like sour cream, scallions, and cheese according to preference.