White Bean Chicken Breast Chili Recipe - Allrecipes.com
White Bean Chicken Breast Chili Recipe
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White Bean Chicken Breast Chili
A flavorful chili that’s a little lighter and less fatty. See more
  • READY IN 50 mins

White Bean Chicken Breast Chili

Read Reviews (17)

"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." 

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Dec 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!

 
Jan 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.

 

19 Ratings

Dec 08, 2012

Love chef John's videos and his recipes. This is no exception, except I'm one of those people who do not like cilantro - I replace it with parsley. Also appreciate the white meat gesture.

 
Dec 08, 2012

The perfect white chili!

 
Mar 25, 2013

Very good! Spicier than I expected I might use a little less Ancho chile powder next time, but it was delicious. I toned down the spice a little by diluting a tablespoon of sour cream in some warm water and adding that in. I topped it with some broken tortilla chips, Mexican blend cheese, and cilantro. I will be making this again!

 
Mar 25, 2013

white bean and chicken chilli

 
Mar 06, 2013

Great! Had everything on hand plus added an orphaned 4 oz can of diced green chili's and 10 oz can of stewed tomato.

 
Mar 05, 2013

I just looked this up to make it a third time. Never changed a thing in the recipe. Initially, I thought my husband wouldn't like the spiciness. He ate 2 bowls. Thanks Chef John for another great recipe.

 

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Nutrition

  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 11.9 g
  • 48%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 869 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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