White Bean Chicken Chili Recipe

White Bean Chicken Chili Recipe White Bean Chicken Chili Recipe photo by Taste of Home Rating 5

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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White Bean Chicken Chili Recipe
  • Prep: 35 min. Cook: 3 hours
  • Yield: 6 Servings
35 180 215

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 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, brown chicken in oil.
  • 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 and 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 is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.

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

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Reviews for White Bean Chicken Chili

White Bean Chicken Chili Recipe

White Bean Chicken Chili

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(11-20) of 33 reviews

Reviewed on Jan. 09, 2013 by cheeriogirl

My stars aren't showing up, but I give it 2*. Too thin and soupy to call it a "chili" in my book. And as previous reviewers said, it's lacking something. Maybe a little acidity (lime juice)? I won't bother with this recipe again.

Reviewed on Dec. 04, 2012 by Mama0602

This was the perfect crock pot chili recipe for game day. I doubled it and added a can of beans. It was still a little on the soupy side so I will add more chicken next time. It needs more than 3 1/2 hours to cook for the chicken and onions to get good and tender. I would recommend 6 hours in the slow cooker.

Reviewed on Oct. 30, 2012 by abbiesunshine71

Too soupy. Needs more flavor.

Reviewed on Oct. 26, 2012 by jchockley

Make with a few modifications to make it a little thicker and spicier since our family likes spicy.

Reviewed on Oct. 20, 2012 by mjlouk

I was expecting something thicker.

Reviewed on Oct. 15, 2012 by smithhc

Followed the recipe - seeded the jalapeno and added 1 pickled (from the jar). It was SO amazing! My kids even ate it! This will be a new monthly dinner!

Reviewed on Oct. 01, 2012 by tngirl77

My husband loved this recipe...will definately make it again.

Reviewed on Sep. 22, 2012 by lmcbwc

This has become one of my "go to" recipes for cool weather. It's delicious, tastes just as good heated up and just an overall killer recipe.

Reviewed on Aug. 24, 2012 by Karen.Buske

I love this chili. The only change I made was to add a jalapeno with the seeds. My brother-in-law was asking me the other day to make that "soup" meaning chili that has the white beans. Ha! So I guess I'll make it again. Thank you.

Reviewed on Apr. 29, 2012 by cyd-lou

it turned out really good--i may have added to much broth but still really good

 
 

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