Recipe: White Bean Chicken Chili

Fall is the perfect time for soups, stews and chili! Try my slightly spicy take on white chili to satisfy and warm you on a chilly day.


  • 1 pound boneless skinless chicken breasts, cubed (I like organic Smart Chicken)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped (or 2 Tbsp hot salsa)
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided (Eden Organic come in BPA-free cans!)
  • 1 can diced tomatoes (San Marzano are my fav!)
  • 1 small can green chilis
  • 3 cups chicken broth
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Sour cream and minced fresh cilantro, optional


  • Sprinkle chicken with salt and pepper. In a large, heavy bottom pot over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
  • In a small bowl, mash 1 cup of beans. Add remaining beans and broth to pot. Bring to boil. reduce heat, cover and cook on low for 1 to 1-1/2 hours or until heated through. Avoid over boiling as this will make the chicken tough!
  • Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

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