White Bean-Chicken Chili

Prep: 4 minutes; Cook: 22 minutes. To get 3 cups of frozen chopped cooked chicken, buy a 20-ounce package. You'll have about 2 cups of chicken left over for another use.


6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 284
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 4.2 g
Monofat 0.6 g
Polyfat 0.7 g
Protein 28.3 g
Carbohydrate 23.5 g
Fiber 6.1 g
Cholesterol 58 mg
Iron 2.1 mg
Sodium 920 mg
Calcium 187 mg


1 teaspoon olive oil
1 cup frozen chopped onion
2 teaspoons bottled minced garlic
2 (15.5-ounce) cans cannellini beans, undrained
3 cups frozen chopped cooked chicken
1 (14.5-ounce) can fat-free, less-sodium chicken broth
1 1/2 teaspoons salt-free Mexican seasoning
1/4 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers


Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes.

Mash one can of beans in a small bowl with a fork. Add mashed beans, remaining can beans, and next 4 ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes.

Add cheese; simmer 5 minutes, stirring constantly.