- 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) white kidney or 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
- 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.
- 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.
- 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.
Reviews for White Bean Chicken Chili
"We really enjoyed the flavor of this dish. It was a little more like soup than chili but that did not bother us. I will definitely make this again. Super fast and tasty meal!"
"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."