Recipe Detail

White Bean and Chicken Chili

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Number of Servings:


  1. 3 - chicken breasts skinless, boneless
  2. 1 teaspoons - olive oil
  3. 1 - large onion chopped
  4. 1 tablespoons - minced garlic
  5. 1 - poblano pepper chopped
  6. 1 cans - great northern white beans 15 ounces
  7. 1 cans - cannellini beans 19 ounces
  8. 1 cans - chopped green chilies 4.5 ounces
  9. 1 1/2 teaspoons - ground cumin
  10. 1 teaspoons - pepper, preferably white
  11. 1/8 teaspoons - cayenne pepper
  12. 1 cans - fat-free chicken broth 14.5 ounches
  13. 1/2 cups - white wine
  14. 2 tablespoons - cornstarch
  15. 2 tablespoons - cold water
  16. 1/2 cups - Monterrey Jack cheese shredded, optional
  17. 1/4 cups - reduced-fat sour cream optional


If chicken is frozen, run it under hot water so you can remove packaging. Place chicken on a microwave-safe plate and microwave 2 minutes, uncovered on high, to begin defrosting.
Meanwhile, heat oil over medium heat in a 4-1/2 quart Dutch oven or soup pot. Stir chopped onion into the pot, and cook, stirring occasionally to prevent sticking.
Cut chicken into bite-size pices and add to the pot, stirring occasionally. Add garlic and poblano peppers and continue to cook.
While chicken cooks, rinse and drain both cans of beans, and drain the chilies. Add chilies to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high, and add the broth and white wine and drained beans. Cover the pot and bring chili to a boil.
Meanwhile, combine the cornstarch and water in a small container and stir well to remove any lumps. When 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 heat and serve. Garnish with cheese and sour cream, if desired.


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