Description

This White Bean Chicken Chili is a hearty and flavorful slow-cooked dish featuring tender chicken breasts, roasted jalapeños for smoky heat, creamy white beans, corn, and a blend of spices. Perfect for a comforting meal, it combines fresh ingredients with simple cooking techniques to create a rich, satisfying chili packed with protein and fiber.

Ingredients

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Vegetables and Aromatics

3 jalapeño peppers
4 cloves garlic, minced
1 ½ cups yellow onion, diced ¼"
1 ½ cups corn (15 ounce can)

Protein

1 ¼ pound boneless skinless chicken breasts
2 ½ cups white beans (two 15 oz cans, drained)

Seasonings and Liquids

2 tablespoons olive oil
1 tablespoon cumin
1 cup roasted green chilies (canned, divided)
1 cup unsalted chicken stock (divided)
1 ¼ teaspoons kosher salt (more as needed)
¼ teaspoon black pepper

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Instructions

Roast the Jalapeños: Preheat the oven’s broiler. Line a small baking sheet with foil and evenly space the three jalapeños. Place the tray on the highest rack and broil for about 15 minutes, turning occasionally until the skins are browned and blistered. Place the peppers in a bowl and cover tightly with plastic wrap to let them steam and cool, making peeling easier.
Remove the Skin and Stems: Once cooled, peel the skin off each jalapeño and remove the stems. For a spicier chili, keep the seeds; for milder flavor, remove and discard the seeds. Set aside the prepared peppers.
Microwave the Aromatics: In a large microwave-safe bowl, combine olive oil, diced onions, minced garlic, and cumin. Microwave on high for 3 minutes, stir, then continue microwaving for another 2 minutes until the onions are tender and fragrant.
Add to the Slow Cooker: Transfer the microwaved aromatics to the slow cooker. Add the chicken breasts, ½ cup of roasted green chilies, corn, 1 cup of white beans, and ½ cup of chicken stock.
Puree the Peppers: In a blender, combine ½ cup of roasted green chilies, the roasted jalapeños, 1 cup of white beans, and ½ cup chicken stock. Blend until smooth, about 45 seconds, then add this mixture to the slow cooker.
Slow Cook: Season with salt and pepper, cover the slow cooker, and cook on high for 3 hours or low for 6 hours until the chicken is fully cooked and flavors are melded.
Shred the Chicken: Remove the chicken breasts from the slow cooker, shred or dice them, and return the pieces to the chili. Stir well to incorporate.
To Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve warm, optionally garnished with your favorite chili toppings such as sour cream, cheese, or cilantro.

Notes

This chili is slow-cooked in a crockpot to develop deep flavors and tenderize the chicken perfectly.
Roasting the jalapeños adds a smoky depth and helps reduce their raw heat.
Removing seeds from peppers controls the spice level to your preference.
Using canned beans and chilies speeds up preparation but fresh beans can be used with prior soaking and cooking.
Microwaving the aromatics is a quick technique to soften onions and release flavors before slow cooking.
Adjust salt at the end to taste, considering the saltiness of canned ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 482 kcal
Sugar: 6 g
Sodium: 724 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 11 g
Protein: 45 g
Cholesterol: 91 mg