Leigh Beisch Photo by: Leigh Beisch

Chicken Chili with White Beans and Chipotles

Health MARCH 2004

  • Yield: Serves 4 (serving size: 1 1/2 cups)


  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 teaspoon ground cumin
  • 3 (15.5-ounce) cans Great Northern beans, rinsed and drained
  • 2 cups fat-free, less-sodium chicken broth
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 cups diced cooked chicken breast
  • 1 tablespoon chopped fresh cilantro


Heat oil in a nonstick saucepan over medium heat. Add onion; sauté until soft. Add cumin, beans, and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; stir in cilantro.

Nutritional Information

Amount per serving
  • Calories: 431
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 42g
  • Carbohydrate: 55g
  • Fiber: 17g
  • Cholesterol: 60mg
  • Iron: 6mg
  • Sodium: 606mg
  • Calcium: 175mg

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Chicken Chili with White Beans and Chipotles recipe