White Bean and Chicken Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - chicken breasts, skinless, boneless
  • 1 teaspoons - olive oil
  • 1 - large onion, chopped
  • 1 tablespoons - minced garlic
  • 1 - poblano pepper, chopped
  • 1 cans - great northern white beans, 15 ounces
  • 1 cans - cannellini beans, 19 ounces
  • 1 cans - chopped green chilies, 4.5 ounces
  • 1 1/2 teaspoons - ground cumin
  • 1 teaspoons - pepper, preferably white
  • 1/8 teaspoons - cayenne pepper
  • 1 cans - fat-free chicken broth, 14.5 ounches
  • 1/2 cups - white wine
  • 2 tablespoons - cornstarch
  • 2 tablespoons - cold water
  • 1/2 cups - Monterrey Jack cheese, shredded, optional
  • 1/4 cups - reduced-fat sour cream, optional
  • Directions:

    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.

    Brief Description

    With white beans and chicken, this is not a typical Texas chili, but add as much cayenne pepper as you like to give it some kick.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 50 min


    Desperation Dinners

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    Posted On:

    June 27, 2012

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