White Bean Chicken Breast Chili

37 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chef John
Recipe by  Chef John

“I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
  2. Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
  4. Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Share It

Reviews (37)

Rate This Recipe
pleasedeleteprofile
13

pleasedeleteprofile

This was fantastic! Absolutely delicious, I loved it! Need I say more? I was worried because I don't like chipolte, but this definitely worked well together. So light and yummy!

MaryAnne aka Anne's daughter
7

MaryAnne aka Anne's daughter

This was a win!!! I sautéed cubed chicken, and seasoned it with regular chili powder (all I had on hand) garlic powder, cayenne pepper, and cumin (eyeballed amounts) I subbed a can of diced tomato for 1 cup of the chicken broth...kept everything else the same...quick, easy weeknight meal!

DarthBono
6

DarthBono

I made this tonight, when the boyfriend came home sick. Spicy food always makes him feel better, and man, was this spicy. I made a few changes--I didn't have chipotle or ancho chile powder on hand, so I used a generic chili powder blend, and threw a couple adobo chipotle peppers in with the spices, deseeded and chopped. I added a little cinnamon and just a dash of cloves, because I think they play with the other flavors well, and add a hint of complexity. This is a keeper. It's quick, it's cheap, it's delicious, and if you have a 3 quart skillet, it only uses one pan. A perfect dinner to spice up the middle of the week. No pun intended, honestly.

More Reviews

Similar Recipes

Cha Cha's White Chicken Chili
(1,469)

Cha Cha's White Chicken Chili

White Bean Chicken Chili
(704)

White Bean Chicken Chili

McCormick(R) White Chicken Chili
(24)

McCormick(R) White Chicken Chili

Slow Cooker White Chili with Chicken
(25)

Slow Cooker White Chili with Chicken

Italian White Bean Chicken
(22)

Italian White Bean Chicken

Easy White Chicken Chili
(23)

Easy White Chicken Chili

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 410 cal
  • 20%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 54.7 g
  • 18%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cha Cha's White Chicken Chili

>

next recipe:

Zesty White Chicken Chili