White Bean Chicken Chili Recipe

4.5 118 133
White Bean Chicken Chili Recipe
White Bean Chicken Chili Recipe photo by Taste of Home
Publisher Photo

White Bean Chicken Chili Recipe

Read Reviews
4.5 118 133
Publisher Photo
My sister shared this white bean 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. Sprinkle with cheese; add 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.

Test Kitchen tips
  • Reserve your drained bean liquid—it's a perfect thinner for chili and won't water down your dish.
  • You can serve it with sour cream and crunchy tortilla strips, too.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • 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. Sprinkle with cheese; add 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.

    Test Kitchen tips
  • Reserve your drained bean liquid—it's a perfect thinner for chili and won't water down your dish.
  • You can serve it with sour cream and crunchy tortilla strips, too.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • 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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    Reviews forWhite Bean Chicken Chili

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    MY REVIEW
    judontmesswithme User ID: 7075186 277760
    Reviewed Nov. 14, 2017

    "easy recipe, it tasted really good. Excellent flavor. My only issue was that it was more soup than chili, which many other reviewers said. It would be nice if it were quite a bit thicker. Then I would have given it 5 stars. I did really like it, and I will probably monkey with the recipe some more."

    MY REVIEW
    2124arizona User ID: 845443 268831
    Reviewed Jul. 2, 2017

    "We love white chili!! This recipe is one of the best. The favors come right through!! We will fix this again and again!!"

    MY REVIEW
    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."

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