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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


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




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


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)


  • 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).


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 ®