White Bean and Chicken Chili

White Bean and Chicken Chili Recipe
Photo: Charles Schiller; Styling: Tara Bench


Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 30 Minutes
Cook: 6 Hours

Nutritional Information

Calories 296
Fat 3 g
Satfat 0.0 g
Protein 17 g
Carbohydrate 52 g
Fiber 15 g
Cholesterol 0.0 mg
Sodium 410 mg


1 tablespoon vegetable oil
2 whole bone-in chicken breasts (about 3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz. cans roasted green chilies, drained
1 tablespoon ground cumin
2 15-oz. cans white beans, rinsed and drained
4 cups low-sodium chicken broth


1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.

2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.