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

White Bean Chicken Chili Recipe

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4.5 105
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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
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES: 6 servings


  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive 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

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.


  1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, brown chicken in oil.
  2. 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.
  3. 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.
  4. 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.
Originally published as White Bean Chicken Chili in Taste of Home February/March 2008, p31

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.

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Reviewed Mar. 22, 2015

"Very good. I also added cornstarch and water the last 30 minutes to thicken."

Reviewed Feb. 27, 2015

"Delicious. I added a bit of corn starch to thicken it. A hit with my husband too. Thanks for sharing!"

Reviewed Feb. 20, 2015

"This was pretty good. I only used 21/2 c. Of broth because of the soupy comments. Seemed like a good ratio. I didn't detect any spiciness off of this and neither did my 7yr old. So, if you want it spicy, I suggest using some seeds or some Serrano chilies."

Reviewed Jan. 25, 2015

"This chili has really good flavor. It's a little soupy. I ended up having to strain out some of the broth and mash all the stuff together, though not to a pulp... I added tomatillos diced up in it. I used a poblano pepper instead of a jalapeno which is an idea if you want a mellow spiciness rather than a sharp spiciness. So other than it being soupy, pretty awesome."

Reviewed Dec. 28, 2014

"I used a 4 qt dutch oven covered in a 300 degree oven for about an hour and a half to cook. Then I added masa harina (corn flour) to thicken it up a bit. Just 1/4 cup or so mixed with 1/2 a cup of water to make a paste during the last 15 minutes of cooking. Move the pan to the top of the stove to better monitor the chili towards the end. I thought it was pretty good."

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