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White Bean Chicken Chili Recipe
White Bean Chicken Chili Recipe photo by Taste of Home

White Bean Chicken Chili Recipe

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My sister shared this 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
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES: 6 servings


  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
  • 3 cups chicken broth, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Sour cream and minced fresh cilantro, optional

Nutritional Facts

1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.


  1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, brown chicken in oil.
  2. Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.
  3. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
  4. Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.
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 equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.

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Reviewed Dec. 13, 2014

"I used a can of green chilies instead of fresh jalapenos. Eliminated the sour cream and cheese. The family loved it."

Reviewed Nov. 8, 2014

"I have been making this recipe for many years. I mash 1 can of beans with some broth and add 2 additional cans drained beans to the soup. It seems to give it the right consistency for a chili. I add chopped canned jalapeno depending on who I am serving (kids- no jalapeno). I put out bowls of toppings for each person to select their own such as crushed baked tortilla chips, chopped avocado, chopped tomato, cheddar cheese, and sour cream. This is the most delicious soup and my family requests it even in the summer!!"

Reviewed Nov. 5, 2014

"Love this recipe!!! It is more of a soup than chili but who is delicious! My hubby loves this (even the leftovers). You have to try it!"

Reviewed Nov. 4, 2014

"I did not add as much broth added some white wine for extra flavor and a can of crushed tomatoes to give it that chili flavor. It was great."

Reviewed Oct. 15, 2014

"Need to leave the jalapeno out when the kids are here. Otherwise it was great!"

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