White Bean and Chicken Chili

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

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.

All You Eat Well, Save Big Cookbook,

All You

February 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note