Creamy, protein-packed white bean chicken chili with tender chicken breast, white beans, and green chilies. Lighter than traditional chili but just as satisfying.
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes until soft and translucent, stirring occasionally.
Stir in minced garlic and cook for 1 additional minute until fragrant, taking care not to let it brown.
Add cubed chicken to pot and cook until browned on all sides, approximately 6 to 8 minutes. The goal is to seal in juices and create a flavorful crust.
Mix in white beans, diced green chilies, chicken broth, ground cumin, dried oregano, and chili powder. Stir well to distribute spices evenly.
Bring mixture to a boil, then reduce heat to low and let simmer uncovered for 30 minutes. Stir occasionally to prevent sticking.
Season chili with salt and pepper to taste. Stir in fresh lime juice and chopped cilantro.
Serve hot with optional toppings like shredded cheese, sliced avocado, sour cream, or tortilla chips.
Notes
For thicker chili, mash some beans with a fork before adding to pot.
Use rotisserie chicken to save time. Add 3 cups shredded chicken in step 5.
Can be made in advance and stores well in refrigerator for up to 3 days.