White Bean Chicken Chili Recipe

4.5 121 136
White Bean Chicken Chili Recipe
White Bean Chicken Chili Recipe photo by Taste of Home
Publisher Photo

White Bean Chicken Chili Recipe

Read Reviews
4.5 121 136
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 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.

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    • 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 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
    Pam User ID: 9431387 284503
    Reviewed Mar. 2, 2018

    "This is a very good recipe, BUT. I changed a few things. here is what I did & it turned out DELICIOUS . 2pds of skinless chicken, 5 cups of broth ( I use" Better Than Bouillon chicken Flavored" its in a jar. LOVE THIS STUFF) , 1.5 Cup of heavy whipping cream, 4 stalks of celery, 1 small sweet onion, 3 teaspoons of minced garlic, 1 tea. cumin, 2 tea. oragano, 2 cups of shredded cheddar cheese, salt & pepper, 5 cans of northern kidney beans, boiled chicken, shredded the chicken, added everything in crock pot, then added INSTANT MASH POTATOES ( it works GREAT on thicken the sauce, plus great taste) sprinkle some in, stir, thickens instantly, I just judge the thickness. cover & cook on high for 3 hrs. it makes a lot, so I'm sure I will be sharing with family or freezing some."

    MY REVIEW
    Jocelyn User ID: 9372355 283597
    Reviewed Feb. 12, 2018

    "A very easy and excellent recipe. It's not going to be that thick chili-consistency, but the heat level is nice and kid-friendly as advertised. I made a few slight alterations: I used about 1 lb of chicken and 1 additional can of beans, since we like our chilies and soups on the chunkier side. I reduced the broth to 2 cups and used liquid from the canned beans when I crushed the 1/2 cup of beans as directed - though I did this with a fork, so it wasn't perfectly smooth. The flavors are a nice blend, although I think I will increase the oregano and cumin to compensate for having more chicken and beans next time. The additions of cheese, avocado, and cherry tomatoes are delicious, and oyster crackers are good, too. My very picky son ate seconds - unprompted! Definitely a winner in my book!"

    MY REVIEW
    Sherri User ID: 9385283 280343
    Reviewed Jan. 1, 2018

    "It was ok. Since some commented it was more soup than chili, I did add more chicken. I didn't adjust any of the spices so maybe that's why it seemed a little bland. Even with the extra chicken there was way more onion than I ever care to have. It reeked of onion when I lifted the lid. Maybe this is a good base to start off at, but I wouldn't make it as written again."

    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. ??"

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