Chicken Chili with White Beans
Melanie Ng

Chicken Chili with White Beans

With just enough spicy kick and loads of chicken, it is hearty enough for a one-bowl meal.


  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 jalapeño, seeded and diced (optional)
  • 2 (12.5 ounce) cans white chunk chicken breast, drained
  • 1/2 teaspoon jarred garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 (14.5 ounce) cans reduced sodium chicken broth
  • 2 (15.5 ounce) cans reduced sodium Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced mild green chilies, undrained
  • 2 tablespoons lime juice


  1. Heat oil in an electric skillet over medium heat (300°F). Add onion and jalapeño (if using) and cook, stirring often, for 2-3 minutes, or until just starting to brown.
  2. Add chicken, garlic, oregano, cumin, and chili powder. Stir for 2 minutes, breaking up chicken chunks. Add the chicken broth, beans, chilies, and lime juice. Simmer (350°F) with lid off for 8 minutes.


  • Optional toppings: chopped cilantro, nonfat plain yogurt, and/or cheese
  • Canned chicken can be substituted with 2 cups cooked, chopped chicken.
  • The chili can be made up to two days in advance and simply reheated on the stove to serve.
  • Use corn for a different twist! Fresh, frozen, or drained canned corn can all be used.
  • This recipe is sometimes called “white chili” because it contains white beans instead of red kidney beans. Don’t like Great Northern beans? Use black, kidney, or pinto beans instead.
Nutrition facts panel for chicken chili with white beans