A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

White Bean Chicken Chili

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

White Bean Chicken Chili Recipe

Green chilies, spices, and chicken give this hearty meal a Southwestern flavor. We like boneless chicken thighs for maximum flavor with minimum fuss, but any chicken you have on hand will do fine.

At a glance

3 quarts
Nutrition information


Choose your measure:

  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 cup butter or olive oil, divided
  • 1 1/2 cups onions, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 3 cups chicken broth
  • 3 cans (14.5 ounces each) cannellini beans, drained and rinsed
  • 2 cans (4 ounces each) mild green chilies, chopped
  • 1 1/2 cups grated Monterey Jack cheese
  • 1/2 teaspoon Worcestershire sauce
  • juice of 1 lime
  • 1 to 2 teaspoons hot sauce, to taste


  1. Trim any fat or sinew from the chicken. Season with salt and poultry seasoning; set aside.
  2. Place a large pot or kettle over medium heat and melt 2 tablespoons of the butter in it. Sear the chicken pieces in a single layer, until golden brown, about 8 minutes. Turn the pieces over and cook for 5 to 8 more minutes, until firm. Remove from the pan and repeat as needed until all the chicken is done; refrigerate.
  3. Add the remaining butter or oil to the pot. Add the onions, garlic, cumin, oregano, onion powder, additional salt, and bay leaf, cooking for 5 minutes, until the onion is are clear and the spices fragrant. Add 2 cups of the chicken stock, 2 cans of the drained beans, and the green chiles. Bring to a simmer.
  4. Purée the third can of beans with the remaining cup of chicken broth and add to the pot. Dice and add the cooled chicken meat, and return to a simmer.
  5. Just before serving, stir in the cheese, and taste and adjust the seasonings with Worcestershire sauce, lime juice, and hot sauce to taste. Serve garnished with avocado, salsa, and sour cream, if desired.
  6. Yield: 3 quarts, about eight 12-ounce servings.

Nutrition Information

  • Serving Size 421g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 496
  • Calories from Fat 205
  • Total Fat 23g
  • Saturated Fat 11g
  • Trans Fat 0g
  • Cholesterol 139mg
  • Sodium 777.32
  • Total Carbohydrate 27g
  • Dietary Fiber 8g
  • Sugars 4g
  • Protein 44g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.