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White Bean and Chicken Chili in a blue bowl with a mug of beer

White Bean Chicken Chili

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White Bean and Chicken Chili is a fast alternative to traditional chilis – and is lower in calories and fat, too!

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings 1x




  • 3 pounds boneless, skinless chicken thighs (can also use boneless, skinless breasts)
  • 1 1/2 teaspoons ground white pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 cans (15 ounce) Great Northern beans (can also use cannellini beans), drained and rinsed
  • 28 ounces chicken broth or stock
  • 2 cans (4.5 ounce) chopped green chilies (can also use 9 ounces fresh, roasted)
  • 1 can (10.75 ounce) cream of chicken soup, preferably organic
  • 3 tablespoons jalapeno pepper juice (from a jar of pickled jalapeno peppers)
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt


  • 1 cup sour cream
  • 1 1/2 cups grated mozzarella cheese (about 6 ounces)
  • 1/2 cup chopped fresh cilantro
  • Slices of pickled jalapeno peppers (optional)


  1. Cut chicken into small pieces and season with white pepper and garlic powder.
  2. Heat oil in a stockpot over medium heat. Add chicken and sauté for three minutes.
  3. Add remaining chili ingredients through the salt to the pot and bring to a boil. Reduce heat and simmer for 30 minutes.
  4. To serve, ladle chili into individual bowls and garnish with a spoonful of sour cream, a sprinkling of grated cheese, chopped cilantro, and a slice of pickled jalapeño pepper (if desired). I like to add Easy Spinach Salad and some Parmesan-Buttermilk Cornbread on the side to complete the meal. Warmed flour tortillas also make a nice accompaniment.


Make ahead: Chili can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: Soups, Poultry, easy main dishes
  • Method: Cooktop
  • Cuisine: Southwestern


  • Serving Size: 1 bowl (includes garnishes; assumes chicken breasts used)
  • Calories: 615
  • Sugar: 3.7 g
  • Sodium: 1373.1 mg
  • Fat: 15.7 g
  • Saturated Fat: 8.2 g
  • Carbohydrates: 41.1 g
  • Fiber: 10.2 g
  • Protein: 76.3 g
  • Cholesterol: 176.8 mg