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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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4.5 114
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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 Jan. 31, 2016

"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!"

Reviewed Jan. 27, 2016

"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."

Reviewed Jan. 24, 2016

"My family of four loved this dish. My nine year said it tasted like a chicken burrito and gave it a ten! I think I will double the recipe next time so we will have enough left over for an easy weeknight dinner. ??"

Reviewed Jan. 21, 2016

"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."

Reviewed Jan. 20, 2016

"I've been making this for quite a while now. I put my chicken in a bowl and stir in the spices. I let it set for about 15 minutes so the chicken absorbs the flavors of the spices. That's the only change I made. It's delicious!!"

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