It’s soup season again! I have a deep affection for soup – for me, it represents the ideal lunch or dinner choice. It’s both light and satisfying, with an infinite variety of flavors to explore. This White Bean Chicken Chili packs a flavorful punch with fennel, cumin, and chili powder, complemented by sweet corn, Swiss chard, and chicken. Topping it with fresh Parmesan cheese just before serving adds a delightful salty touch, resulting in a warm and hearty chili!
I’m feeling the Fall vibes! Every year, I get this way. With school starting, the mornings are crisp, and I’m completely over the 90-degree heat. It’s really that straightforward. It’s time for soup, cozy sweaters, and hot beverages.
I am a big fan of preparing soups – my kids tend to love them, and they provide meals that can last us a few days. Plus, they usually come together quite affordably, which is always a bonus.
What I appreciate about this White Bean Chicken Chili is that it diverges from the conventional chili recipe. It’s seasoned with fennel seeds, incorporates Swiss chard, and is garnished with Parmesan cheese. It brings an Italian twist that’s quite enjoyable and unique!
This chili recipe is also quite nutritious, low in fat and salt. It’s a lean yet comforting dish. Sometimes, I serve it alongside crusty bread or a side salad to make it a bit heartier, especially if we’re having it for dinner.
Enjoy your meal!
Yield: 4
A comforting chicken chili infused with cumin, chili powder, and fennel seeds. With added corn, Swiss chard, and white beans, it offers extra flavor and texture!
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 1 1/2 – 2lbs chicken breast or ground chicken (see recipe for instructions)
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 2, 14 ounce cans cannellini beans
- 1 cup frozen corn
- 1 bunch Swiss chard, stems removed and chopped
- 2 teaspoons cumin
- 2 teaspoons fennel seeds
- 2 teaspoons oregano
- 1 tablespoon + 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cups chicken stock
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
- Olive oil
Instructions
First, prepare all of your ingredients by measuring and chopping.
In a large pot, drizzle olive oil and place it over medium heat. If using ground chicken, add it and sauté for about 5 minutes. Then, incorporate the chopped onion and garlic, continuing to cook for another 5 minutes.
Next, add all of the spices and stir well, then pour in the chicken stock along with the corn, beans, and Swiss chard. Let it simmer for roughly 20 minutes. Serve garnished with fresh parsley and generous amounts of Parmesan cheese.
If using chicken breasts, start by sautéing the onions in olive oil for 5 minutes before adding the garlic and sautéing for an additional minute. Then, mix in the spices and stir. Pour in the chicken stock and add the chicken breasts, bringing it to a boil and then reducing to a simmer for 15 minutes. Remove the chicken, allow it to cool slightly, and chop finely.
Add the chopped chicken back into the pot with the beans, corn, and Swiss chard. Simmer for an additional 15-20 minutes, then serve with fresh parsley and plenty of Parmesan cheese.
Notes
I typically make this with chicken breasts because it’s more economical, but ground chicken is easier since it involves fewer steps. Both options are delicious!
Recipe slightly adapted from Giada De Laurentiis
