White Bean Chicken Chili Recipe

White Bean Chicken Chili Recipe
Photo by: Taste of Home
Rating

100% would make again

My sister shared this chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children.—Kristine Bowles, Albuquerque, New Mexico

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  • 6 Servings
  • Prep: 35 min. Cook: 3 hours

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Crisco® Light Olive Oil or Canola Oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
  • 3 cups chicken broth, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Sour cream and minced fresh cilantro, optional

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
  • Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.
  • In a small bowl, mash 1 cup of beans. Add 1/2 cup broth; stir until blended. Add to the slow cooker with the remaining beans and broth.
  • Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.

White Bean Chicken Chili published in Taste of Home February/March 2008, p31

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Reviews for White Bean Chicken Chili (11)

White Bean Chicken Chili Recipe

White Bean Chicken Chili

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Nov. 20, 2009 by Earletta

I used chicken stock instead of broth.....I think it gave more richness to the recipe.

Reviewed on Nov. 20, 2009 by Earletta

My husband and I found this recipe to be delicious, better each time it was warmed up (although it didn't last that long)! Adding the cheese and sour cream really enriches the taste! I will definitely be making this again and again!

Reviewed on Nov. 04, 2009 by julied12

I threw all of the ingredients in the crock pot. You can't get an easier and it tastes great. I will use it again. In regards the WW question - there is nothing bad in the recipe. I agree that it wouldn't be more than 5 points per serving.

Reviewed on Oct. 13, 2009 by lfwilliamson

is the nutrtional content available?

Reviewed on Oct. 04, 2009 by jayho127

I make this regularly, my whole family loves it. I have made it for company and it goes over very well. Regarding the Weight Watchers question, I also was on WW and figured the point value to be 5 pts per serving without cheese and sour cream.

Reviewed on Oct. 03, 2009 by cakluza

We loved this recipe. I knew it was a hit when my 5 year old said he wanted more....Thank you!!!

Reviewed on Sep. 16, 2009 by Myrrhee

I'd like the nutritional information also....the recipe sounds great.

Reviewed on Sep. 16, 2009 by gblard

Do You know what the calorie count and the fat count would be? I am on Weight Watchers diet, but this sounds really awesome.

Reviewed on Jun. 13, 2009 by jadedraven

This is a fantastic and simple recipe...everyone always raves about it. I double the pepper cause we like it spicy and serve with a bit of pepper jack cheese on top-a dollap of light sour cream is divine too

Reviewed on Mar. 24, 2009 by mommaloo43

My recipe for White Chili is very similar and I use the canned green chilis.  I don't think they add as much heat. My recipe calls for a bag of Navy Beans and I use 1/2  of the small can of green chilis.  I hope this helps.

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