White Bean Chicken Chili Recipe

Prep

Mince the garlic and jalapeño, finely chop the onion, drain and rinse the canned beans, and shred or cube cooked chicken if not already shredded.

Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium heat until shimmering.

Add the chopped onion and a pinch of salt. Sauté 6–8 minutes until translucent and beginning to brown at the edges.

Add the minced garlic and jalapeño and cook 1–2 minutes until fragrant, stirring to prevent burning.

Stir in the green chiles and the shredded chicken; cook 2 minutes to warm the chicken.

Pour in the chicken broth and add the rinsed beans. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.

While the chili comes to a simmer, in a small bowl combine cumin, oregano, coriander (if using), smoked paprika, salt, and black pepper.

Add the spice mixture to the pot and stir well. Reduce heat to medium-low and simmer uncovered 15 minutes so flavors meld.

To gently thicken the chili: melt 1 tablespoon butter (or warm 1 tbsp olive oil) in a small skillet over medium heat. Whisk in 2 tablespoons flour or masa harina and cook 1–2 minutes to remove raw flour taste, whisking constantly to form a loose roux.

Slowly ladle 1/2 cup of hot chili broth into the roux while whisking to make a smooth slurry. Return the slurry to the pot, stir well, and simmer 5–7 more minutes until slightly thickened. (For a chunkier texture, mash about 1 cup of beans directly in the pot instead of using flour.)

Taste and adjust seasoning, adding up to another 1/2 tsp salt or pepper as needed. Stir in 2 tablespoons fresh lime juice.

Turn off the heat and stir in half of the chopped cilantro and 1/2 cup shredded cheese so it melts into the hot chili.

Ladle the chili into bowls. Top each bowl with a dollop (about 2 tbsp) of sour cream or Greek yogurt, a sprinkle of the remaining shredded cheese, diced avocado, extra cilantro, and a few tortilla chips or strips.

Serve with lime wedges on the side for extra brightness. Leftovers will keep covered in the refrigerator 3–4 days and often taste even better the next day.