1-Getting Started with Mise en Place: First, prepare your ingredients by trimming and seasoning 1 lb boneless skinless chicken with a pinch of salt and pepper. Dice one medium onion, mince three garlic cloves, seed and chop 1 2 jalapeños, and drain and rinse two 15 oz cans of white beans. Measure spices like 1 tsp cumin, 1 tsp oregano, and 1/2 tsp chili powder, and set out 4 cups low-sodium chicken broth. For a vegan White Bean Chicken Chili, swap chicken for 2 cups cubed extra-firm tofu or shredded jackfruit and use vegetable broth to keep things simple.

2-Browning Aromatics: Next, heat 1 tbsp olive oil in a large pot over medium-high heat and sauté the diced onion for 4 5 minutes until translucent. Add garlic and jalapeño, cooking for 30 60 seconds until fragrant, then stir in the spices to bloom them for 20 30 seconds for deeper flavor in your White Bean Chicken Chili. This step builds a savory base that makes the dish stand out.

3-Cooking the Chicken: Push the aromatics aside and add the chicken breasts, searing for 2 minutes per side. Pour in 4 cups of broth and scrape the pot to deglaze, then bring to a simmer, cover, and cook on medium-low for 12 18 minutes until the chicken reaches 165°F. If using a slow cooker, brown the aromatics first and cook everything on low for 3 4 hours, or for an Instant Pot, sauté and pressure cook on high for 8 minutes with a 10-minute natural release for a hands-off approach.

4-Shredding and Simmering: Remove the chicken, shred it with forks, and return it to the pot along with the rinsed white beans. If you’re making a plant-based version, add tofu or jackfruit now and simmer uncovered for 8 12 minutes to blend the flavors. This White Bean Chicken Chili gains its creamy texture during this step, making it even more appealing for busy parents and home cooks.

5: For added creaminess, mash half a cup of beans and stir them back in, or blend briefly with an immersion blender. Add 1 cup frozen corn or 4 oz diced green chiles, then taste and adjust with salt, pepper, lime juice, and cilantro. Serve hot with toppings like avocado or another chicken casserole recipe for variety. Finally, cool and store leftovers in the fridge for reheating, as they often taste better the next day.