Smoky Southwest Chicken Chili with White Beans
This Smoky Southwest Chicken Chili with White Beans is hearty and loaded with bold flavor. Made with tender shredded chicken, white cannellini beans, fire-roasted tomatoes, corn, and smoky spices, it’s a one-pot dinner the whole family will love. Perfect for game day, chilly evenings, or meal prep!
Equipment
Ingredients
- 2 tbsp Olive oil
- 1 medium Yellow onion finely diced
- 2-3 Garlic cloves minced
- 1/2 tsp Dried oregano
- 1/4 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Onion powder
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 32 oz. Chicken Broth
- 2 10 oz. cans Petite Diced Tomatoes with Green Chilies
- 1 14.5 oz can. Fire roasted diced tomatoes
- 2-3 Boneless skinless chicken breasts
- 1 15 oz. can Cannellini beans drained
- 8 oz. Frozen sweet corn
- Avocado, sour cream, corn chips, or cilantro for garnish
Instructions
- In a large Dutch oven or stock pot, heat olive oil over medium-high heat. Once warm, add in onions, sauté until they begin to soften, 3-4 minutes. Add in the garlic and seasonings. Sauté for another 2-3 minutes.2 tbsp Olive oil, 1 medium Yellow onion, 2-3 Garlic cloves, 1/2 tsp Dried oregano, 1/4 tsp Chili powder, 1 tsp Ground cumin, 1 tsp Onion powder, 1 tsp Kosher salt, Fresh cracked black pepper
- Add in the chicken broth, diced tomatoes, and chicken breasts. Cover and let simmer over medium heat for 20-25 minutes until the chicken is cooked through. Remove chicken breasts from the pot, shred using two forks, and return back to the pot.32 oz. Chicken Broth, 2 10 oz. cans Petite Diced Tomatoes with Green Chilies, 1 14.5 oz can. Fire roasted diced tomatoes , 2-3 Boneless skinless chicken breasts
- Add in the beans and corn, simmer for another 5-10 minutes. Serve garnished with corn chips, cubed avocado, cilantro, or your favorite toppings!1 15 oz. can Cannellini beans, 8 oz. Frozen sweet corn, Avocado, sour cream, corn chips, or cilantro
Notes
- Shredding chicken: For faster shredding, use a hand mixer or stand mixer on low, you can also use forks or your hands! Leftover rotisserie chicken can be substituted.
- Beans: White beans add a creamy texture, but you can swap in black beans or pinto beans if that’s what you have on hand.
- Spice level: Use mild diced tomatoes with chiles for a kid-friendly version, or go with hot chiles for extra kick.
- Make it creamy: Stir in a splash of heavy cream, cream cheese, or Greek yogurt at the end for a creamier chili.
- Topping ideas: Crushed tortilla chips, shredded cheddar, diced avocado, sour cream, or fresh cilantro all take it to the next level.
- Meal prep: Chili tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 10gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 1087mgPotassium: 454mgFiber: 1gSugar: 4gVitamin A: 140IUVitamin C: 5mgCalcium: 26mgIron: 1mg