Chicken-and-White Bean Chili

We used a rotisserie chicken from our supermarket deli in this chili to make a quick and easy weeknight meal.

Yield: Makes 11 cups (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Prep Time:
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 4.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 26.7g
  • Carbohydrate: 38.3g
  • Fiber: 9.9g
  • Cholesterol: 38mg
  • Iron: 4.3mg
  • Sodium: 700mg
  • Calcium: 86mg


  • 3 to 4 cups chopped cooked chicken
  • 4 (16-oz.) cans navy beans, drained and rinsed
  • 4 (4.5-oz.) cans chopped green chiles
  • 1 (14-oz.) can low-sodium fat-free chicken broth
  • 2 tablespoons Chili Seasoning Mix
  • Garnishes: sour cream, fresh cilantro sprig


  1. 1. Stir together first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Garnish, if desired.
  2. Note: Nutritional analysis does not include garnishes.

One chicken generally yields 3 to 4 cups chopped meat.

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