White Bean Chicken Chili

White Bean Chicken Chili is a refreshing change from your traditional beef tomato chili. I think it's easier on the tummy too.

The whole process took about 15-20 minutes from start to finish (not counting baking the chicken in the oven)….which makes it a quick and easy meal.

I have been making versions of this recipe for years but, I have to say…I think this one is the best so far. I thickened it up a bit so it was more chili like.

I usually double the recipe and then invite friends over to share the meal with me. I recently bought sourdough bread bowls from Panera bread and served it in those. Which is SO fun but there is a lot of bread thrown away. Next time I will use regular soup bowls and crusty bread served on the side.

So – here you go!

White Bean Chicken Chili

An easy alternative to regular chili

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings 6

Equipment

• Large Soup Pot or Dutch Oven
• Food Processor
• Colander or Mesh Strainer

Ingredients

  

• 1 small yellow onion – chopped small
• 2 cloves chopped garlic (or garlic powder)
• 2 Tbsp olive oil
• 2 14.5 oz cans chicken broth or stock
• 1 7 oz can green chilies (I use the mild)
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp oregano
• 1/4 tsp pepper
• 2 tsp salt (or to taste)
• 1 8 oz package Neufchatel cheese (or light cream cheese)
• 1 1/2-2 cup corn – frozen or fresh (NOT canned)
• 2 15 oz cans cannellini beans
• 3 cups chicken – chopped or shredded
• 1 tbsp lime juice (about 2 limes)
• 2 tbsp fresh cilantro (garnish)

Optional

• 3 tbsp corn starch, arrow root, or flour

Optional Toppings

• tortilla chips
• avocado slices
• monterrey jack cheese (shredded)

Instructions

 

If not using pre-cooked chicken –

• Preheat oven to 350º
• Trim fat off chicken and place in baking dish. Add water or chicken broth

  Bake for 30-45 minutes – until no longer pink in the middle

  Let cool

Next up –

• Heat olive oil over low heat – add chopped onions and saute until clear (about 5 minutes)
• Add garlic and saute 30 seconds longer – if using garlic powder don't add it yet
• Add chicken broth, chiles, all spices –

  Bring to a boil and reduce to medium and cook for 15 minutes
• Drain and rinse beans
• Measure out 1 cup beans and 1/4 cup broth – puree in a food processor
• Add cheese, whole beans, pureed beans, corn to pot

  Let cook for 15 minutes
• Add chicken and lime juice
• If the chili seems too thin – shake water and corn starch/arrowroot powder/flour until smooth. Add to chili. Cook and add more until you have your desired consistency

Garnish with –

• Garnish with shredded cheese and/or avocado slices
• Serve with tortilla chips or crusty bread

For more recipes head on over to: In the Kitchen.

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