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Chicken and Bean Chili

A comforting chicken and bean chili that’s packed with flavor and perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
Spices
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
Chili base
  • 2 cans (4-ounce) diced green chiles
  • 2.5 cups chicken broth
  • 2 cans (15-ounce) Great Northern Beans, drained and rinsed
  • 1 cup corn
  • 2.5 cups cooked, shredded chicken
Creaminess and garnish
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 whole lime, juiced
  • Fresh cilantro, avocado, and tortilla strips for serving

Method
 

Sauté the Vegetables
  1. Heat 1 tablespoon of olive oil over medium-high heat in a Dutch oven.
  2. Add 1/2 medium diced onion and cook for about 4 to 5 minutes until softened and translucent.
  3. Toss in 3 minced garlic cloves and cook for another minute until fragrant.
Add the Spices
  1. Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne, and 1/2 teaspoon paprika. Cook for an additional 30 seconds.
Incorporate the Chiles and Broth
  1. Add the 2 (4-ounce) cans of diced green chiles and 2.5 cups of chicken broth. Bring to a gentle simmer for about 5 minutes.
Bean Processing
  1. Drain and rinse the beans. Blend 1 cup of the beans with 1 cup of liquid from the Dutch oven in a food processor until smooth.
Combine Everything
  1. To the simmering pot, add the remaining whole beans, blended bean mixture, 1 cup corn, and 2.5 cups shredded chicken. Simmer for another 10 minutes.
Stir in Creaminess
  1. Turn the heat to low and stir in 1 cup sour cream, 1/4 cup heavy cream, and the juice of half a lime.
Final Touches
  1. Taste and adjust seasoning with more salt and pepper if desired. Serve topped with fresh cilantro, sliced avocado, and tortilla strips.

Notes

For the best flavor, allow your chili to sit for at least 30 minutes after cooking. This chili can be made a day in advance. Store leftovers for 3 to 4 days in the fridge or freeze for up to 3 months.