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White Bean Chicken Chili

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Football season brings on the tailgate classics. This White Bean Chicken Chili Recipe has been a favorite of ours for years. I find I’m partial to it over traditional chili because of its freshness with the lime juice being added at the end.  I’m a brand loyalist when it comes to canned beans so I always use Bush’s White Cannellini Beans. Feel free to substitute if you wish, but using them always guarantees the taste and consistency we love!

Serve up with a side of homemade cornbread and you’ve got a game winner every time!

Print Recipe
5 from 1 vote

White Bean Chicken Chili

A Hearty White Chili that's heart healthy
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main
Servings: 6
Author: Adapted from Southern Living 2002

Ingredients

  • 1 medium onion chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 8 skinned and boned chicken breast halves cut into bite-size pieces
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 15-ounce cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1 14 1/2-ounce can chicken broth
  • Lime Juice

Instructions

  • Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
  • Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.
  • Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
  • Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
  • Stir bean pureé, remaining 2 cans of beans, in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

I am in no way affiliated with Bush’s Beans at this time. We use them and love them.

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