White Bean Chicken Chili with Fresh Spinach 🌿

White Bean Chicken Chili with Fresh Spinach 🌿This is a cozy, creamy white bean chicken chili with a bright handful of fresh spinach stirred in at the end so it stays vibrant and tender.
White Bean Chicken Chili with Fresh Spinach 🌿
This is a cozy, creamy white bean chicken chili with a bright handful of fresh spinach stirred in at the end so it stays vibrant and tender.


Step‑by‑step guide
1. Prep your ingredients

• Dice: 1 medium yellow onion, 1 jalapeño (seeded if you prefer mild), 3 cloves garlic.
• Measure: Spices, broth, beans, and corn so they’re ready to go.
• Chicken: Use about 1½ lb boneless, skinless chicken breasts or thighs, patted dry and lightly salted.
• Spinach: Rinse and roughly chop 4 packed cups baby spinach.

2. Build the flavor base

1. Heat the pot:
   • Add 1–2 tbsp olive oil to a large heavy pot over medium heat.
2. Sauté aromatics:
   • Add onion and jalapeño with a pinch of salt. Cook 4–5 minutes until softened.
3. Add garlic and spices:
   • Stir in 3 minced garlic cloves.
   • Add 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp ground coriander, ½–1 tsp chili powder, and ½ tsp smoked paprika.
   • Toast 30–60 seconds until fragrant (don’t let the garlic burn).

3. Add chicken, beans, and broth

1. Nestle in the chicken:
   • Lay the chicken pieces into the pot, turning to coat in the spices.
2. Add liquids and beans:
   • Pour in 4 cups low‑sodium chicken broth.
   • Add 2 cans (15 oz each) drained and rinsed white beans (cannellini or great northern).
   • Add 1 cup frozen or canned corn (drained if canned).
3. Season:
   • Add 1 tsp kosher salt and ¼ tsp black pepper to start (you’ll adjust later).
4. Simmer:
   • Bring to a gentle boil, then reduce to a simmer.
   • Cover and cook 18–22 minutes, until the chicken is cooked through and tender.

4. Shred and cream the chili

1. Remove and shred chicken:
   • Transfer chicken to a cutting board and shred with two forks.
2. Optional creaminess boost:
   • Using a ladle, scoop about 1 cup of the chili (mostly beans and broth) into a bowl and mash with a fork or potato masher, then return it to the pot. This thickens the chili without extra cream.
3. Add dairy:
   • Stir in ½ cup sour cream or plain Greek yogurt and ½ cup half‑and‑half or milk.
   • Keep heat on low so it doesn’t boil (to prevent curdling).
4. Return chicken:
   • Stir the shredded chicken back into the pot.

5. Add the fresh spinach

1. Stir in spinach:
   • Add the chopped spinach in 2–3 handfuls, stirring after each addition.
2. Wilt gently:
   • Cook on low for 2–3 minutes, just until the spinach is wilted and bright green.
3. Taste and adjust:
   • Add more salt, pepper, or a squeeze of lime juice to brighten the flavors.

6. Serve and garnish

• Ladle into bowls and top with any of the following:
  • Creamy: Extra sour cream or Greek yogurt.
  • Fresh: Chopped cilantro, green onions, or more spinach ribbons.
  • Rich: Shredded Monterey Jack or pepper jack cheese.
  • Crunch: Tortilla chips or strips.
  • Bright: Lime wedges and sliced avocado or jalapeño.

Printable‑style recipe card
White Bean Chicken Chili with Fresh Spinach
Ingredients:

• 1 medium yellow onion, diced
• 1 jalapeño, seeded and diced
• 3 cloves garlic, minced
• 1½ lb boneless, skinless chicken breasts or thighs
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground coriander
• ½–1 tsp chili powder
• ½ tsp smoked paprika
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 tsp kosher salt
• ¼ tsp black pepper
• 4 packed cups baby spinach, roughly chopped
• ½ cup sour cream or plain Greek yogurt
• ½ cup half-and-half or milk

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and jalapeño with a pinch of salt until softened, about 4-5 minutes.
2. Add garlic and spices; toast until fragrant, about 30-60 seconds.
3. Add chicken, broth, beans, and corn. Season with salt and pepper. Simmer covered for 18-22 minutes until chicken is cooked.
4. Remove chicken and shred. Mash some chili and return to pot for thickness.
5. Stir in sour cream and half-and-half. Return chicken to pot.
6. Add spinach in batches, cooking until wilted. Adjust seasoning.
7. Serve with desired toppings.

 

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