A comforting and flavorful dish, this Hearty White Chicken Chili is a lighter twist on classic chili. Made with tender diced chicken, creamy white beans, and a touch of spice, it’s simmered to perfection with fragrant cumin, chili powder, and oregano. Sweet corn adds a burst of freshness, while a topping of shredded Monterey Jack cheese and fresh cilantro completes this satisfying meal. At just 520 calories per serving, it’s a wholesome choice for a cozy weeknight dinner or a hearty gathering.

Ingredients

• 400g of diced chicken breast
• 1 can (400g) of white beans, drained and rinsed
• 1 cup of chicken broth
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 green bell pepper, chopped
• 2 teaspoons of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of oregano
• Salt and pepper to taste
• 1 cup of corn kernels
• 1 tablespoon of olive oil
• 1/2 cup of shredded Monterey Jack cheese (for topping)
• Fresh cilantro for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Stir in the diced chicken breast and cook until the chicken is no longer pink.
4. Add the chopped green bell pepper and cook for an additional 2-3 minutes.
5. Sprinkle in the cumin, chili powder, oregano, salt, and pepper, and stir well to combine.
6. Pour in the chicken broth, then add the white beans and corn kernels.
7. Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
8. Taste and adjust seasoning if necessary.
9. Serve the chili hot, topped with shredded Monterey Jack cheese and fresh cilantro for garnish.

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