Citrus White Bean Chicken Chili

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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Citrus White Bean Chicken Chili is a refreshing twist on classic chili, perfect for those days when you're craving something hearty yet light. This recipe combines zesty citrus flavors with the warmth of spices, making it an ideal choice for any season.

Ingredients for Citrus White Bean Chicken Chili

Olive oil serves as the base for sautéing, adding a subtle richness to the dish. Chicken breast, diced into bite-sized pieces, provides lean protein. Onion and garlic are your aromatic powerhouses, infusing the chili with depth. Jalapeño adds a mild kick, which you can adjust to taste. The spices—cumin, coriander, smoked paprika, and chili powder—create a warm, earthy flavor profile that complements the citrus. White beans contribute creaminess and fiber. Chicken broth forms the savory base, while lime juice and orange juice offer a refreshing, tangy finish. Finally, fresh cilantro brightens up the dish at the end.

Tips & Tricks

  • If you prefer a thicker chili, mash some of the beans against the side of the pot to release their starches.
  • Adjust the heat by keeping some jalapeño seeds or adding a pinch of cayenne pepper.
  • Use fresh-squeezed lime and orange juice for the best flavor impact.

Serving Suggestions

This chili pairs beautifully with a side of warm, crusty bread or a simple green salad. If you’re feeling indulgent, sprinkle some shredded cheese or a dollop of sour cream on top. For a heartier meal, serve it over steamed rice or quinoa.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and tenderness.
How spicy is this chili?
It has a mild kick from the jalapeño, but you can adjust the heat to your preference.
Can I make this dish vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken broth.

Citrus White Bean Chicken Chili Recipe Walkthrough

First, take your trusty large pot and heat up a tablespoon of olive oil over medium heat. Once it’s shimmering, add in your diced chicken breast pieces. Cook them until they’re browned on all sides. This should take about 5-7 minutes. Once they’re nicely browned, scoop them out and set them aside for a bit.

Now, in the same pot (no need to dirty another one!), toss in the diced onion, minced garlic, and jalapeño. Stir them around, letting the onion turn translucent. This will take about 3-4 minutes. The kitchen should start smelling amazing right about now!

Next up, sprinkle in your spices: cumin, coriander, smoked paprika, and chili powder. Stir them in and let them cook for just about a minute. You want those spices to bloom and release their flavors.

Time to bring the chicken back into the pot. Add the white beans too, and then pour in the chicken broth. Stir everything together and bring it all to a boil. Once it’s bubbling away, reduce the heat to a gentle simmer and let it do its thing for 20 minutes.

After simmering, stir in the fresh lime juice and orange juice, adding a refreshing zing. Season with salt and pepper to your taste. Finally, garnish with a sprinkle of fresh cilantro and serve with lime wedges on the side for an extra citrusy kick.

Why You'll Love This Recipe

  • Bright citrus notes bring a unique flavor to traditional chili.
  • Quick preparation suits busy weeknights.
  • High in protein and fiber, keeping you full and satisfied.
  • Customizable heat level with jalapeños.
  • Uses simple, pantry-friendly ingredients.

Ingredients

1 tbsp olive oil
1 lb boneless skinless chicken breast, diced
1 large onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp chili powder
2 cans (15 oz each) white beans, drained and rinsed
4 cups chicken broth
1/2 cup fresh lime juice
1/4 cup fresh orange juice
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove chicken and set aside.
2. In the same pot, add onion, garlic, and jalapeño. Sauté until onion is translucent.
3. Stir in cumin, coriander, smoked paprika, and chili powder. Cook for 1 minute until spices are fragrant.
4. Return chicken to the pot. Add white beans and chicken broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in fresh lime juice and orange juice. Season with salt and pepper.
7. Garnish with cilantro and serve with lime wedges.

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