White Bean Chicken Chili

Ashley made this for Thanksgiving Weekend Soup Buffet

Yield: 1 serving
Community Recipe from


  • 1 tablespoon(s) Canola Oil
  • 2 cup(s) yellow onion, chopped
  • 1 1/2 tablespoon(s) chili powder
  • 1 tablespoon(s) minced garlic
  • 1 1/2 teaspoon(s) cumin
  • 1 tablespoon(s) oregano
  • 3 can(s) Great Northern Beans, rinsed & drained (15.8oz cans)
  • 4 cup(s) chicken broth
  • 3 cup(s) chopped or shredded cooked chicken (or turkey)
  • 1 can(s) diced tomatoes for chili
  • 1/3 cup(s) fresh cilantro
  • 2 tablespoon(s) fresh lime juice
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper


  1. Directions:
  2. 1. Heat oil in a large pot or Dutch oven. Add onions and sauté for 10 minutes or until tender and golden. Add chili powder, garlic and cumin and sauté for 2 more minutes. Add oregano and beans and cook for 30 more seconds. Add broth and cook 20 minutes.
  3. 2. Place 2 cups of the bean mixture into a blender (or cup for an immersion blender) and process until smooth. Return pureed mixture to the pot. Add chicken and tomatoes and cook over medium-low for another 30 minutes. Add cilantro, lime juice, salt & pepper. Serve.

  4. Yields 8 (1 cup) servings. Weight Watchers Points Plus: 7 per serving
December 2013

This recipe is a personal recipe added by ktbanks2006 and has not been tested or endorsed by MyRecipes.

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