White Bean Chicken Chili Recipe

4.5 116 130
White Bean Chicken Chili Recipe
White Bean Chicken Chili Recipe photo by Taste of Home
Publisher Photo

White Bean Chicken Chili Recipe

Read Reviews
4.5 116 130
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours

Ingredients

  • 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

Directions

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.
Health Tip: Want a slimmer chili? Leave off the cheese and this winter warmer is just 230 calories and 7g fat per serving. Garnish with flavorful (and virtually calorie-free) cilantro instead!
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: 344 calories, 16g fat (6g saturated fat), 62mg cholesterol, 894mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 25g protein.

  • 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.
  4. 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.
Health Tip: Want a slimmer chili? Leave off the cheese and this winter warmer is just 230 calories and 7g fat per serving. Garnish with flavorful (and virtually calorie-free) cilantro instead!
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

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arch1 User ID: 2934721 260318
Reviewed Jan. 26, 2017

"I made this last year an forgot to say how GREAT this is!. I doubled it as she does, an I did not see the need for the cheese which makes it low fat. More of a soup texture which is fine an it has a wonderful flavor. Followed the recipe as I always do the first time I make it, an will not make any changes. Easy an excellent!"

MY REVIEW
devans7474 User ID: 5273532 259888
Reviewed Jan. 18, 2017

"Excellent, easy to follow recipe. We really enjoyed it and will definitely make it again."

MY REVIEW
greatwithoutgluten User ID: 6330173 242955
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!"

MY REVIEW
bkat99 User ID: 8720097 242679
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."

MY REVIEW
MrsLink User ID: 8454592 242415
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. ??"

MY REVIEW
Ozarkagirl User ID: 5881259 242198
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."

MY REVIEW
JodieLeigh User ID: 7008695 242168
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!!"

MY REVIEW
JannieG User ID: 2168704 236249
Reviewed Nov. 3, 2015

"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."

MY REVIEW
Nazirite4God User ID: 4361078 236176
Reviewed Nov. 2, 2015

"The consistency is much too loose to be considered "chili." Will add cornstarch in order to thicken next time."

MY REVIEW
Cdub1958 User ID: 8599141 236107
Reviewed Nov. 1, 2015

"Awesome, the only change I made was to add a small can of diced green chilies."

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