Creamy Chicken Chili with Green Chilies and Beans Recipe

Introduction

This Chicken Chili is a comforting and flavorful dish that’s perfect for any day of the week. With tender chicken, beans, and a gentle kick of spices, it offers a satisfying meal that’s both easy to make and delicious.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 ½ cups low-sodium chicken broth
• 2 (4 oz) cans diced green chilies
• 1 ½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ small lime, juice from
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans great northern beans
• 1 cup sour cream (or plain Greek yogurt)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Step 2: Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Add the chicken broth, diced green chilies, cumin, cayenne pepper, oregano, and paprika to the pot. Stir well to combine.
4. Step 4: Bring the mixture to a simmer, then reduce heat to low and let it cook for about 15 minutes to blend the flavors.
5. Step 5: Stir in the great northern beans and lime juice. Cook for an additional 5 minutes until heated through.
6. Step 6: Season with salt and freshly ground black pepper to taste.
7. Step 7: Serve the chili hot, topped with a dollop of sour cream or plain Greek yogurt for a creamy finish.

Tips & Variations

• For a spicier chili, add more cayenne pepper or include a diced jalapeño during the onion step.
• Use shredded cooked chicken for added protein and a heartier texture.
• Substitute great northern beans with cannellini or navy beans if preferred.
• Greek yogurt can be used instead of sour cream for a lighter, tangy topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the chicken broth and use vegetable broth instead. You may also add extra beans or vegetables like bell peppers for more substance.

What can I serve with chicken chili?

This chili pairs well with cornbread, rice, or tortilla chips. A fresh green salad or steamed vegetables also complement it nicely.

Creamy Chicken Chili with Green Chilies and Beans Recipe

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★★★★★

4.9 from 94 reviews

This hearty Chicken Chili recipe combines tender chicken, fragrant spices, and creamy beans to create a comforting, flavorful dish perfect for chilly evenings. Enhanced with diced green chilies and a touch of lime juice, it strikes a delicious balance between smoky, spicy, and tangy flavors. Made with accessible ingredients and simmered on the stovetop, this chili is a wholesome, satisfying meal ideal for casual dinners or meal prepping.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup & Stew
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 1/2 cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 small lime, juice from
• Salt and freshly ground black pepper, to taste
• 2 15 oz cans great northern beans, drained and rinsed
• 1 cup sour cream (or plain Greek yogurt)

Instructions

1. Prepare Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes. Stir in the minced garlic (or garlic powder) and cook for another minute until fragrant.
2. Add Spices and Chilies: Pour in the ground cumin, cayenne pepper, dried oregano, and paprika. Stir well to coat the onions and garlic with the spices. Add the diced green chilies and stir again to combine all the flavors.
3. Combine Liquids and Beans: Slowly add the low-sodium chicken broth to the pot, stirring to integrate the ingredients. Then add the drained and rinsed great northern beans, stirring gently to avoid breaking the beans.
4. Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. This allows the flavors to meld and the chili to thicken slightly.
5. Season and Finish: Squeeze the juice of half a small lime into the chili, then season it with salt and freshly ground black pepper to taste. Stir well and adjust seasoning if needed.
6. Serve: Ladle the chicken chili into bowls and top each serving with a generous dollop of sour cream or plain Greek yogurt for creaminess and balance.

Notes

• For a spicier chili, add extra cayenne pepper or include chopped jalapeños.
• You can substitute the great northern beans with cannellini or white kidney beans if preferred.
• Using plain Greek yogurt instead of sour cream is a lighter alternative with added protein.
• If you prefer a thicker chili, let it simmer longer to reduce more liquid.
• This recipe can be made ahead and reheated, flavors intensify after resting overnight.

Keywords: Chicken chili, white chili, great northern beans, green chilies, stovetop chili, easy chicken chili recipe