White Bean and Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.7
  • Total Fat: 2.7 g
  • Cholesterol: 17.1 mg
  • Sodium: 453.1 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 17.6 g

View full nutritional breakdown of White Bean and Chicken Chili calories by ingredient
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I got this recipe from AllYou Magazine and modified it a bit. I like to serve with corn bread and fresh celery. I got this recipe from AllYou Magazine and modified it a bit. I like to serve with corn bread and fresh celery.
Number of Servings: 8


    2 15-oz cans white beans(beans and sauce)
    4 Cups low sodium chicken broth
    1 Tbsp Olive oil
    1 Large chicken breast with bone and skin
    Salt and pepper
    2 medium onions chopped
    2 large garlic cloves chopped
    1 can Rotelle diced tomatoes with green chilis
    1 cup water
    1 Tbsp ground cumin


Place beans and broth in slow cooker, cover and cook on high until beans are tender, about 2 hours.
Warm oil in skillet over medium-high heat. Wash and dry chicken and sprinkle with salt and pepper. Place chicken in skillet, skin side down, cover and cook until browned, about 5 minutes. Turn chicken over and cook about 2 minutes longer, transfer to plate. Drain all but 2 Tbsp of fat from skillet and add onions and garlic. Saute until tender, about 5 minutes.
Transfer beans and broth to soup pot, add onions and garlic, tomatoes with green chilis, 1 cup water and cumin. Stir and add chicken, bones and skin removed. Bring soup to boil, reduce heat to low and simmer for about 2 hours.
Before serving remove one cup beans and 1/2 cup liquid, puree in food processor or blender, return to pot. Remove chicken, shredd and return to pot. Spoon into bowls and serve. Yeilds 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MARYKROHN.

TAGS:  Poultry |

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