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4.78 from 22 votes

Chicken And White Bean Chili

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free
Servings: 8 servings
Calories: 102kcal
Author: Dani Spies


  • 1 tbsp of olive oil
  • 1 onion chopped
  • 3 cloves chopped garlic
  • 1 tbsp ground cumin
  • 7 oz can of chili Verde
  • 3 cups chicken broth
  • 1.5 lbs chicken 2 large breasts
  • 2 cans of cannellini beans rinsed and drained
  • 1 cup of frozen corn
  • 1/3 cup of fresh chopped cilantro
  • 4 scallions thinly scallions


  • Heat the oil in a Dutch oven over medium heat. Add the chopped onions and cook for about five minutes or until the onions are beginning to soften. Add in the garlic and cumin and cook for another minute or so. Be sure to give it all a good stir to make sure the cumin as coated the onions and the garlic.
  • Add chili Verde, chicken broth, and chicken breasts into the pot. Bring everything to a boil, reduce the heat, pop on a lid and simmer for about twenty minutes. Carefully, remove the chicken from the pot and place into a large shallow bowl to cool.
  • In the meantime, add the beans and corn into the pot along with some salt and pepper. Use the side of your fork to mash some of the beans up against the side of the pot (this will help to thicken the chili a bit).
  • Once the chicken has cooled, shred with your fingers and add it back into the pot along with the cilantro and scallions. Simmer for another five minutes or so and then serve!
  • Try topping with some fresh chopped avocado or a dollop of Greek yogurt!
  • Makes about 8 cups (6 servings).


Calories: 102kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 354mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1.2mg