Creamy White Bean Chicken Chili (1 Pot!)
Creamy, hearty white bean chicken chili with kale! Dairy-free, the perfect companion for cornbread, and SO satisfying and comforting. Just 1 pot required!
Servings 6 (1 ½ cup servings)
Ingredients
- 1 Tbsp olive oil (or avocado oil)
- 1 cup diced white or yellow onion (1 medium onion yields ~1 cup or 130 g)
- 3 cloves garlic, minced
- 1 ½ lbs boneless skinless chicken thighs, cut into small bite-sized pieces or ~3/4-inch cubes (or sub chicken breasts)
- 1 cup chicken broth or stock (or store-bought)
- 1 cup canned full-fat coconut milk* (or sub homemade cashew cream)
- 2 (15-oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
- 2 (4-oz.) cans diced green chiles (we used hot // or sub 1/2 cup diced fresh roasted hatch chiles)
- 1 cup frozen corn (or sub drained and rinsed canned corn)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
- 1 pinch cayenne (plus more to taste)
- 2-3 cups loosely packed chopped kale
FOR SERVING optional
- Freshly chopped cilantro
- Thinly sliced green onion
- Crushed tortilla chips
- Lime wedges
Instructions
- Heat oil in a large pot over medium heat. Once hot, add onion and sauté for 2-3 minutes, stirring occasionally, until lightly browned and beginning to soften. Add garlic and cook until fragrant — about 30 seconds.
- Add cubed chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
- Add stock or broth, coconut milk, drained and rinsed beans, green chiles, corn, cumin, oregano, salt, pepper, and cayenne. Stir and bring to a simmer over medium heat. Once simmering, reduce heat slightly, cover, and cook for 15-20 minutes to let the flavors develop.
- Stir in the kale and use the back of a wooden spoon to mash some of the white beans against the side of the pot to thicken. Cook for 3-5 minutes, or until the kale is wilted and tender.
- Taste and adjust as needed, adding more cayenne for heat, cumin for smokiness, or salt and/or pepper to taste.
- Serve warm garnished with cilantro, green onion, crushed tortilla chips, and/or lime wedges (all optional).
- Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of kale and without optional ingredients.
*Loosely adapted from Taste of Home.
*Loosely adapted from Taste of Home.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 385 Carbohydrates: 32.7 g Protein: 33.2 g Fat: 15.6 g Saturated Fat: 7.8 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 106 mg Sodium: 440 mg Potassium: 664 mg Fiber: 7 g Sugar: 7.9 g Vitamin A: 416 IU Vitamin C: 11 mg Calcium: 116 mg Iron: 4.2 mg