White Bean Chicken Chili Recipe
- 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 2-1/2 cups chicken broth, divided
- 1-1/2 cups shredded cheddar cheese
- Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro
- 1. Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker.
- 2. In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.
- 3. In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Serve with cheese and toppings if desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.
1 cup: 344 calories, 16g fat (6g saturated fat), 62mg cholesterol, 894mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 25g protein.
Reviews for White Bean Chicken Chili
"My family says they did not enjoy this recipe but I thought it was mighty tasty. My husband and two boys only ate a couple spoonfuls but I finished two bowls without a problem."
"This is a very good recipe for white chili. It is a little thin and more like soup when made exactly as written. I substitute a cup of heavy whipping cream for one of the cups of chicken broth which gives it a very creamy and thicker sauce. I've used chicken I've cooked myself, canned chicken and rotisserie chicken at different times and all of them work well in the recipe."
"Very good. It was a bit runny and I will probably mash another can of beans for thickening and maybe add a can of chopped green chiles next time. All in all we loved it."
"The consistency is much too loose to be considered "chili." Will add cornstarch in order to thicken next time."
"Awesome, the only change I made was to add a small can of diced green chilies."
"I have made this over and over. I absolutely love it and follow the recipe or double. It's amazingly good ! I do use a Rotisserie chicken a lot of the time, either way it is DELISH and always a hit."
"Very good. I also added cornstarch and water the last 30 minutes to thicken."
"Delicious. I added a bit of corn starch to thicken it. A hit with my husband too. Thanks for sharing!"
"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."
"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."
"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."
"Cooking for two so cut recipe in half. Used canned chilies. It was excellent!"
"I used a can of green chilies instead of fresh jalapenos. Eliminated the sour cream and cheese. The family loved it."
"I have been making this recipe for many years. I mash 1 can of beans with some broth and add 2 additional cans drained beans to the soup. It seems to give it the right consistency for a chili. I add chopped canned jalapeno depending on who I am serving (kids- no jalapeno). I put out bowls of toppings for each person to select their own such as crushed baked tortilla chips, chopped avocado, chopped tomato, cheddar cheese, and sour cream. This is the most delicious soup and my family requests it even in the summer!!"
"I did not add as much broth added some white wine for extra flavor and a can of crushed tomatoes to give it that chili flavor. It was great."
"Need to leave the jalapeno out when the kids are here. Otherwise it was great!"
"I doubled it to fit better in my 5 quart slow cooker. Great without jalapeno peppers. I used a 6 ounce container of diced peppers & onions from the grocery store. YUM!"
"This was more of a soup to me. Maybe I will try again with an extra can of beans mashed to thicken. Needs a little more something. But, it is a great base to start with and make your own."
"I love this! Made a big batch and am going to take it for lunch all week! healthy, yummy, and you can control the spice."
"delicious and simple"
"I am not a chili eater but I love this recipe. When i am short of time, I use canned chicken and just put everything in the crockpot without cooking the chicken first. When I have time, I would cook the chicken beforehand; I do think this gives the chili more flavor. But either recipe tastes good."
"This was a real winner! I submitted this chili as part of a chiliccook off and beat the other 13 entries! Everyone loved it."
"Really yummy! Great hearty chili for winter."
"This was wonderful! I used my Emersion blender just before serving to thicken it up! Yum!"
"Served at a Realtor's luncheon, Everyone loved it!"
"i made this without the jalapeno since my granddaughter doesn't like anything too spicy. After serving her I added about 1/3 cup medium spice green chilies, otherwise the chili was too bland for our tastes."
"chili was too runny. Add some flour or corn starch to thicken it."
"Perfect recipe for anyone on a dairy free-gluten free diet. Really tasty! I used frozen precooked chicken the first time I made it to save on time."
"This was really good. I omitted the cheese and sour cream and served it with cornbread. Mmmm."
"So good! I also added another can of beans and that helped to thicken it. I also used just rotisserie chicken and added it at the end. We topped the dish with a little Mexican shredded cheese, sour cream, cilantro, and hot green salsa. Cornbread on the side!"
"One of my favorites! I make this all the time. My dad is a very picky eater and he even eats this. Highly recommended!"
"This recipe was very good. We ate it with biscuits, so we didn't mind that it was a little soupy. It was not as spicy as many chilies, but had an excellent blend of flavors. Yum!"
"Hey guys, I am in the planning stage of attempting this recipe in my crock pot. I was wondering how much should I increase the ingredients of the recipe by if I wanted to fill a 5qt crock put? Should I double the recipe?"
"I can see why this recipe is contest winning! I followed the original poster's suggestion about doubling and adding an extra can of beans and it is extremely good. I have made this for guests and they always want the recipe. We have this at least once a month, but I could eat it every week."
"I doubled this and used 1 can of black beans in place of the kidney beans. I also cooked chicken tenderloins and then shredded them before I added them to the chili. Served it with cheesy Italian monkey bread. The flavor was GREAT!!! My only complaint was that with the broth, it was a thinner consistency than what I was hoping for, and I guess I didn't mash my beans enough to make it thicker. Otherwise we really liked it!!!!"
"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."
"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."
"Too soupy. Needs more flavor."
"Make with a few modifications to make it a little thicker and spicier since our family likes spicy."
"I was expecting something thicker."
"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!"
"My husband loved this recipe...will definately make it again."
"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."
"it turned out really good--i may have added to much broth but still really good"
"I found this recipe to be lacking something, so I threw in a few extra things and it turned out pretty well. I used only 1/4 tsp oregano, instead of 4 garlic cloves I used garlic powder, I also added a handful of spinach, and some wild rice. I added a little of a seasoning blend, and added fresh ground pepper."
"Like the pervious reviews, I left the seeds in the jalapeno to turn up the heat (which really worked well). However, I agree with the review regarding flavor leakness. I will make the chili again but with a few changes to kick-up the flavor. I added more salt and pepper to taste, as well as lime juice (1 fresh). I perfer my chili thick, so I also thicken the chili. I added a mix of wide rice, as well. Yum. Next time I will add more beans and lime juice, and the wild rice."
"SOOO good. I will for sure be doubling next time. It was very flavorful and it satisfied my guests!! Perfect for a cold day!"
"The recipe just seemed to lack a little something. I will Tyrone more time but next time I'm roasting my peppers. It will probably intensify the flavor and it won't seem like it is not fully cooked."
"We make this recipe frequently. It's a classic and guests always love it. For a little more flavor, I leave the seeds in the jalepeno. I usually always double the recipe to feed six adults. We prefer the cannellini beans because they're larger and softer. We love to serve it with cheese, sour cream, and tortilla chips."
"Amazing. Everyone at my small group asked me for the recipe."
"Wow, my husband told me that it is the best chili he had! I am very happy!"
"This one was a hit with my boyfriend and our kids. Everyone was asking for more. I think I'll double the recipe next time so we have enough to take to work for lunch."
"I've used this recipe a number of times and it is always a crowd pleaser. It is packed with protien and perfectly filling. I add 1 cup of cooked brown rice and 1 can of mexicorn (you can find it at most grocery stores, its a mix of corn and red and green bell peppers). I usually double the recipe because it is so popular and when I do, I like to sub out one of the cans of white kidney bean (left whole) with a can of red kidney beans for some more color. These modifications keep it healthy as well as add a little more hardiness to the dish. I will always have this one in my recipe box! LOVE IT!"
"Very easy to make! I did not use the jalapenos or cilantro, but it was still absolutely tasty and filling! My husband IS NOT a bean person and he loved it! which says a lot, since he only likes meat and cheese! I would definitely make this again!"
"My mother and I both pulled this recipe this past year -- and it has become a favorite! We both make it with homemade bread and everyone loves it!"
"Absolutely wonderful and so easy to make!"
"This is just wonderful. "chili" probably is the best description. I would describe it as a great comfort soup. The flavor is awesome like you're eating a hot liquid chicken and bean burrito! Sounds weird, but that's what it is. I accidentally only bought one can of beans not remembering that the recipe called for 2, so I threw in a can of corn to fill it up and it was so great, I would do that every time."
"I added a jar of hot salsa, and 1 can of chicken broth, and it was yummy!! With the jar of hot salsa, we didn't have to add the jalapenos. A friend of mine down here in the south suggested it, as that's how her mom makes it! We also used Blue Runner beans,...they are creamier, not whole. We kicked up the spices a little bit more, but the basic recipe is great!!"
"I doubled the recipe for Superbowl, threw in some roasted corn and a 12oz jar of light Alfredo sauce. Made it thicker and creamier."
"After all the 5 star reviews I expected more. It was easy and tasted good but it wasn't some amazing recipe. I would make it again but I am not putting it on my regular dinner menu."
"I used Serrano chili's instead because that is what I had on hand."
"I like to add some fresh squeezed lime juice into the chili right before serving."
"My husband and I loved this recipe! I would not change anything about it and will make it many times."
"My husband works evenings so I cook on the weekend for the whole week. This was so easy and sooo delicious! I got to have a small bowl before he took the WHOLE POT to work to share with his co-workers! He gave me the message they want more!!"
"I just made this today. I used a little over a pound of chicken breast, 2 cans of cannellini beans and about 10 oz of great northern beans. I added about a cup more chicken broth as well to compensate for the extra chicken. I didn't have jalapenos so I added a 7oz can of diced jalapenos when I was cooking the chicken. Terrific reheated as well. We topped ours with Monterey Jack. This was a hit at our house on this cold snowy day."
"Atlanta is iced in and my husband is saying "Not chicken again!" but he really liked this recipe. Didn't have jalapeno pepper so added diced tomato w/jalapeno peppers. Put beans in blender to "crush" - used 1 can - would double amount next time to try to make thicker. Didn't have time to slow cook. Cooked on stove for 30 minutes and ate with garlic Asiago bread. Yumm!"
"I made this for the first time last night and my husband told me it was definitely a keeper! I enjoyed it as well, having big chunks of white chicken that I could feed my two year old was great as well! Thanks!"
"Very good, if you like it a little thicker ad just a little potato flakes, turned out great!"
"I added extra chicken, and did not do the pepper as I wasn't sure if my kids would like it. I pureed 1 can of the white beans and added a large can of kidney beans. It would've been good to put a can of black beans, too. This dish has plenty of protein, gluten free. You can use plain Greek yogurt instead of sour cream, and it tastes better with raw cheddar cheese. Last thing I did was not put it on low for 3 hrs, rather I put my crockpot on high. It made the chicken very tender."
"We loved this! I used home cooked beans and put more in. Also used canned geen chilis. We wanted enough for leftovers so doubled every thing except all the liquid. Delicious!"
"Making again tonight, my husband loved this and I didn't think he would!"
"My husband has banned me from calling this "chili" but rather soup. I doubled everything in the recipe for my larger slowcooker and then cut out 1 cup of liquid. It still came out soupy and I think I would cut out another cup next time. Stille very good for a cold day when all you want is soup ready right when you get home. If you like things spicer don't seed the chili and add more."
"This is so yummy! The great thing is, you can make it on the stove or in a crock pot!"
"very good, cooked in crock pot."
"It was good. It wasnt as thick as I liked it to be but good."
"This recipe was easy and very tasty.The family loved it.The next tine I think I am going to add potatoes and some carrots as it is cooking."
"I have always loved white chicken chili but this was my first try at making it. It is a small recipe that really serves 3 large servings instead of 6. I made the following changes to just about double it. I used 2 lbs of boneless, skinless chicken breasts, 1 tsp of salt, 1 tbls pepper, 1 med. onion, 1 small can mild green chilis, 3 tsps dried oregano, 2 tsps ground cumin, 4 cans white kidney beans, 4 cups of chicken broth, 3/4 cup shredded cheddar and 3/4 cup shredded pepper jack. Everything else in the recipe I left the same. Cilantro is super important in this recipe as it pulls all the flavors together. If you try it without, I think it's kind of bland. Love, love, love this stuff!"
"It was devoured at our fellowship. I quadrupled most of the ingredients except for the broth, using only 1 box and used 4 cans of Progresso beans, and 12 oz. of cheese. I served it with tortilla strips. Very good and mildly spicy."
"Both my picky eaters loved it. My husband loved it. We'll make it again."
"I added more broth and threw in about 2 cups of cooked rice. It was delicious! Just enough zip of the pepper without being spicy."
"Very easy to make and tasty!"
"A family favorite!! My son asks over and over to make this. Wonderful flavor!"
"This is delicious and so easy to make. I didn't use sour cream or cilantro. You can also omit the cheese and it is still great."
"In the last 2mo I have already made this recipe 3times. So good and easy to make, I love it on the cold days. I have passed this recipe onto several ppl already ;-)"
"This recipe has a great blend of flavors!! The only deviations I made were to use 1lb of chicken & I omitted the salt & instead sprinkled the meat with pepper & Greek Seasoning (only because my Mom is watching her salt intake). I too noticed my consistency was more along the lines of a "soup". I know I'll make this one again & think next time I'll follow the recommendation of the recipe submitter & add an extra can of beans & maybe a 1.5lb of chicken. Thank you for posting the recipe, it's a definite keeper!"
"I will make this again for the flavor was very good. I gave it only four stars instead of 5 because I thought it was a little too soupy. I think when I make it again I will add an extra can of beans and probably a pound of chicken. Overall though this recipe is very good."
"Fantastic! Super easy to make and very flavorful!"
"I used chicken stock instead of broth.....I think it gave more richness to the recipe."
"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!"
"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."
"is the nutrtional content available?"
"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."
"We loved this recipe. I knew it was a hit when my 5 year old said he wanted more....Thank you!!!"
"I'd like the nutritional information also....the recipe sounds great."
"Do You know what the calorie count and the fat count would be? I am on Weight Watchers diet, but this sounds really awesome."
"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"
"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."
"What's a good substitute for the jalapeno?"