White Bean and Chicken Chili

One of those “killer” recipes that will wow any crowd, this nine-ingredient chili relies on pantry staples including canned white beans, broth, and roasted chilies. To build rich flavor, the chicken and onions are browned first in a skillet with garlic and cumin.

Yield: 6 Servings
Cost per Serving: $1.58
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 6g
  • Saturated fat: 1.1g
  • Protein: 55g
  • Carbohydrate: 30g
  • Fiber: 8g
  • Cholesterol: 105mg
  • Sodium: 597mg

Ingredients

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

Preparation

  1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
  2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
  3. 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. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
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White Bean and Chicken Chili Recipe at a Glance
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