Recipe Detail

White Bean and Chicken Chili

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Number of Servings:


  1. 3 whole - Chicken Breast Halves
  2. 1 teaspoons - Olive Oil
  3. 1 cups - Onion
  4. 1 tablespoons - Garlic
  5. 16 cans - White Beans
  6. 1 cans - Cannellini Beans
  7. 1 cans - Green chilies
  8. 1 1/2 teaspoons - Ground Cumin
  9. 1 teaspoons - Pepper (preferably white)
  10. 1/2 teaspoons - Cayenne Pepper
  11. 1 cans - Chicken Broth
  12. 2 tablespoons - Corn Starch
  13. 2 tablespoons - Water
  14. 1/2 cups - Monterey Jack Cheese
  15. 1/4 cups - Sour Cream


If the chicken is frozen, run it under hot water to remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered on high, to begin defrosting.

Meanwhile, heat the oil on medium in a 4.5 quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking.

Cut the chicken (fresh or partially defrosted) into bite-size chunks, add them to the pot and stir occasionally. Add the garlic and continue to cook, stirring occasionally.

While the chicken cooks, rinse and drain both cans of beans, and drain the chilies. Add the chilies to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high, and add the broth and drained beans. Cover the pot and bring the chili to a boil.

Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through (even if you began with partially defrosted chicken). Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from the heat and serve. Garnish with cheese and sour cream, if desired.


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