Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
White Bean and Chicken Chili in a blue bowl with a mug of beer

White Bean and Chicken Chili

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 6 to 8 servings 1x
  • Category: Soups, Poultry, easy main dishes

Description

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


Ingredients

Scale

Chili

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 or olive oil

1 small onion, chopped

2 cans (15-ounce) Great Northern beans (can also use cannellini beans)

28 ounces chicken broth or stock

9 ounces chopped green chilies

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

Garnish

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)


Instructions

  • Cut chicken into small pieces and season with white pepper and garlic powder.
  • Heat oil in a stockpot over medium heat. Add chicken and sauté for three minutes. Add remaining chili ingredients through the salt and bring to a boil. Reduce heat and simmer for 30 minutes.
  • To serve, ladle chili into bowls and garnish with sour cream, cheese, cilantro and a slice of jalapeno pepper (if desired).

Notes

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

© A Well-Seasoned Kitchen ®