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 Time10

Cook Time35

Total Time45

Course: Appetizer, Soups

Cuisine: Southwestern

Keyword: Chicken Chili, White Bean Chicken Chili

Servings: to 8 servings

Calories: 688kcal

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
30 ounces 2 cans Great Northern beans (can also use cannellini beans), drained and rinsed
28 ounces chicken broth or stock
9 ounces 2 cans chopped green chilies (can also use 9 ounces fresh, roasted)
10.75 cream of chicken soup
3 tablespoons jalapeno pepper juice from a jar of pickled jalapeno peppers
2 tablespoons chopped fresh cilantro
1 teaspoon salt

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 to the pot and bring to a boil. Reduce heat and simmer for 30 minutes.
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 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.