Get ready to transform your weeknight dinner with the most incredible chicken chili that's about to become your new obsession! This Quick and Easy Black and White Chicken Chili is not just another recipe - it's a flavor-packed, protein-rich meal that combines the best of Mexican-inspired cuisine with incredible simplicity. In just 40 minutes, you'll create a hearty, delicious dish that will have your family and friends begging for seconds, proving that gourmet-tasting meals can be incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can black beans, drained
- 1 can white beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cups chicken broth
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing chicken breast into uniform 1/2-inch cubes, finely chopping the onion, and draining both black and white beans thoroughly.
- Heat a large pot or Dutch oven over medium-high heat and add a tablespoon of olive oil to prevent sticking.
- Add chopped onions and sauté until translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add diced chicken breast to the pot and cook until the exterior turns white and begins to brown, about 5-6 minutes, stirring frequently to ensure even cooking.
- Sprinkle chili powder, salt, and pepper over the chicken, stirring to coat the meat evenly with the spices.
- Pour in drained black beans, white beans, diced tomatoes, and chicken broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the chili to thicken.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let stand for 5 minutes before serving to allow the chili to set and flavors to further develop.
- Serve hot, optionally garnished with fresh cilantro, sour cream, or shredded cheese.
Tips
- Uniform Cutting: Dice your chicken into consistent 1/2-inch cubes to ensure even cooking and a professional presentation.
- Spice Management: Toast your chili powder briefly in the pot with the chicken to enhance its flavor depth before adding other ingredients.
- Bean Preparation: Thoroughly drain and rinse canned beans to reduce excess sodium and prevent a watery consistency.
- Flavor Layering: Sauté onions first to build a flavor foundation, then add chicken and spices to create a rich, complex taste profile.
- Simmering Secret: Keep the chili uncovered while simmering to allow excess liquid to evaporate, creating a thicker, more concentrated flavor.
- Resting Period: Always let the chili rest for 5 minutes after cooking to allow flavors to meld and the dish to slightly thicken.
- Garnish Wisely: Elevate your chili with fresh toppings like chopped cilantro, a dollop of sour cream, or shredded cheese for added texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 28g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
