White Chicken Chili with Spinach
A comforting bowl of White Chicken Chili filled with tender shredded chicken, creamy white beans, and vibrant spinach. Perfect for weeknight dinners or game days.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Season with salt and pepper before browning.
- 1 tablespoon olive oil For sautéing the chicken and veggies.
- 1 medium onion, diced For flavor base.
- 2 cloves garlic, minced Add alongside onion.
- 1 can (15 oz) white beans, drained and rinsed Provides creaminess.
- 4 cups chicken broth Use homemade for richer flavor.
- 1 can (4 oz) diced green chilies For mild spice.
- 1 teaspoon ground cumin For depth of flavor.
- 1 teaspoon chili powder For warmth.
- 1 teaspoon oregano Adds herbaceous notes.
- 2 cups fresh spinach, chopped Add at the end to wilt.
- Salt and pepper to taste Adjust seasoning as needed.
Optional toppings
- sour cream For creaminess.
- shredded cheese Add for extra flavor.
- cilantro For freshness.
- lime wedges A squeeze adds brightness.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for an additional minute.
- Return the chicken to the pot. Add the white beans, chicken broth, diced green chilies, cumin, chili powder, and oregano. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
- After 20 minutes, remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot, stir in chopped spinach and cook for an additional 5 minutes until wilted.
- Taste the chili and season with salt and pepper as needed.
- Ladle the chili into bowls and add your choice of toppings.
Notes
Perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze in portions.