Chicken Chili with White Beans Chicken Chili with White Beans

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

Ingredients

  • 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

Instructions

  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.

Notes

  • 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.
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Nutrition facts panel for chicken chili with white beans
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