White Bean Chicken Chili

AmateurKitchen's picture

Jan. 24, 2015

Twist up the traditional tomato based chili with this lighter chicken chili that is loaded with flavor as soon as it hits your mouth.


Olive oil 2 Tablespoon
Chicken breast cubes 1 Pound
Salt and pepper 1 Teaspoon
Chopped onion 1
Chopped jalapeno 1 , seeded
Minced garlic cloves 2
Chili powder 2 Tablespoon
Cumin 2 Teaspoon
Oregano 1 Teaspoon
Chicken stock 4 Cup (64 tbs) (reduced sodium)
Northern great beans 16 1/2 Ounce (1 Can
Salt and pepper To Taste



Heat a large pot over high heat, add olive oil and cubed chicken breasts; season with salt and pepper.

Let the chicken slightly brown on all sides and cook until it is no longer pink in the middle; about 7 minutes.

To the pot of chicken, add onions. Stir and cook until the onions are slightly translucent; about 4 minutes.

Now turn the heat to a medium and add jalapeños and garlic, stir for an additional 2 minutes. 

Season the chicken and vegetables with chili powder, cumin and oregano. 

Next add in the chicken stock and beans, raise the heat to high and bring to a boil. 

Then reduce heat and simmer for at least 30 minutes.


Serve with sour cream, cilantro, and/or tortilla strips

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4