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White Bean Chicken Breast Chili

White Bean Chicken Breast Chili

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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.
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Reviews

pleasedeleteprofile
15
12/15/2012

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
9
7/3/2013

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
8
1/13/2013

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.