Description
This Mouthwatering Mediterranean White Chicken Chili combines tender shredded chicken, aromatic spices, and creamy cannellini beans in a flavorful broth enriched with fresh lime juice, jalapeños, and chermoula sauce. A healthy and vibrant twist on classic chili, it’s perfect for a quick yet comforting dinner.
Ingredients
Scale
Base Ingredients
- 2.5 tbsp olive oil (preferably Bertolli Extra Virgin)
- 1 large onion, diced into 1/2-inch pieces
- 3 garlic cloves, minced
- 1.25 lb chicken breasts
- 6 cups water
- 1.25 tsp salt
- 1 tsp black pepper
Spices
- 1.5 tsp chili powder (McCormick recommended)
- 1.25 tsp cumin
- 1.25 tsp paprika
- 1.25 tsp aleppo pepper
- 0.5 tsp dried oregano
Add-ins and Finishing Touches
- 1.5 cups corn
- 1 large lime, juiced
- 2 jalapeños, finely diced
- 1 cup chermoula sauce
- 1 can cannellini beans (drained and rinsed)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and starting to become translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant to build the flavor base.
- Cook Chicken: Add chicken breasts, water, salt, and black pepper to the pot. Bring to a boil over high heat, then reduce to medium-low and gently simmer for 20 minutes until chicken is cooked through. Remove chicken with tongs to a cutting board and shred with two forks.
- Add Spices and Beans: Stir in chili powder, cumin, paprika, aleppo pepper, and dried oregano into the simmering broth, allowing spices to bloom for 1 minute. Drain and rinse cannellini beans and add them to the pot, letting them absorb the spiced broth.
- Blend and Combine: Use an immersion blender to blend about one-third to one-half of the chili directly in the pot for 20-30 seconds, creating a thicker, creamier texture while retaining some whole beans. Add corn and shredded chicken back to the pot and simmer for 10-15 minutes to meld flavors.
- Finish and Serve: Remove chili from heat. Stir in fresh lime juice, then fold in finely diced jalapeños and chermoula sauce to maintain their fresh flavors. Taste and adjust seasoning if necessary. Serve immediately.
Notes
- Using the immersion blender to partially blend the chili creates a balance of creamy and chunky textures.
- Adjust jalapeño quantity according to your preferred spice level.
- Chermoula adds authentic Mediterranean flavor; if unavailable, a mix of fresh herbs with garlic, lemon, and olive oil can be substituted.
- For a thicker chili, blend a larger portion or reduce simmering liquid slightly.
- Make sure to add lime juice and fresh ingredients off the heat to preserve their brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean chicken chili, white chicken chili, healthy chili recipe, chermoula chicken soup, easy stovetop chili
