Makes 4 quarts

This top-rated white bean and chicken chili is packed with hearty beans, chunks of chicken and tender shoepeg corn.  The fresh lime juice, green chilese, cilantro and cumin all contribute to the Southwestern-style flavor. 

How to Make It

Step 1

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Step 2

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Step 3

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Step 4

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Step 5

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Ratings & Reviews

White Bean Chili

October 06, 2015
Excellent recipe.  Highly recommend.  Easy to double recipe for large crowd.  Made this the day before for a gathering the next day and it was a hit.  Great flavor.

vicarswife's Review

November 20, 2013

ChelleG4's Review

November 03, 2012

Irishgirl's Review

September 11, 2012
This is one of my favorite "white chili" recipes. My family loves it and I agree with the reviewer who said the lime juice makes it. I usually serve it with lime wedges for extra lime flavor. I use 8 chicken breasts halves (which I believe is 4 whole chicken breasts) so I'm not sure what the reviewers who said they reduced the chicken to 4 breasts used. I think 3-4 whole breasts (6-8 halves) is just perfect.

Gourmetgal3842's Review

December 06, 2011

mkumpe's Review

March 09, 2011
Great recipe! Easy to make - freezes well too. Flavor was great - easier on the stomach than regular chili.

Waterfall's Review

December 16, 2010
This was very good. I thought it a little heavy on the chicken, though. Next time I'll just use four chicken breasts and possibly shred the meat rather having it be in bite-sized pieces. I thought the lime juice what what really "made" this meal and was so glad we had some on hand!

TracynMpls's Review

November 24, 2010
This chili is OUTSTANDING! I make it a couple of times a year and everyone I have ever made it for LOVES it. We are making it after Thanksgiving with leftover turkey! YUM!

GritsinNH's Review

October 16, 2010
A good change from tomato-based chili - but a little more time consuming than chili with ground meat....chopping and cooking the chicken takes time. I wonder how it would be with ground chicken? Might try that next time. And maybe as an earlier reviewer said, with a little less water so that it's thicker. I forgot the lime! I'll have to try that with the the little bit of leftovers.

MSGirl's Review

January 31, 2010
I made this for a soup potluck and had several people asking me for the recipe. I made it the night before and the next morning put it in my crock pot on low until lunch. I think that really let the flavors meld together. I left out the cilantro and I did reduce the number of chicken breasts to 4 which was still more than enough.