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."
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boneless, skinless chicken breast halves
salt and freshly ground black pepper to taste
ancho chile powder
chipotle pepper powder
chicken broth, divided
2 (15 ounce) cans
white beans, drained
white sugar, or to taste
cayenne pepper, or to taste
chopped green onions
chopped fresh cilantro
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!
Extremely Spicy- too overwhelming with the different chili powders. I only used one TEASPOON of the ancho chile powder, not one tablespoon as the recipe calls for. I am glad I listened to my common sense. I usually like spicy food, but wish I had reduced the peppers even more. If you want to try this recipe start with 1/4 the amount of ground peppers it calls for, and then add more if you like. I wonder if all the rave reviews came from people who do not have these particular spices in their cabinet, so they substituted a milder chili powder.
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!
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.
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.
I used this recipe as a basis for a white bean chicken chili cook off. I won! Of course , I changed a few basic steps to suit my personal taste & spice it up a bit. I used a Costco rotisserie chicken as it has SO much flavor. Then used several packets of the new Campbell's Chicken & quinoa soup as well as chicken broth. I followed the rest of the recipe as written. Oops, A little more cayenne pepper! Lots of cilantro for garnish . It was fabulous! Everyone loved it. It took a long time to make but was worth it. Try it ! You'll be glad you did! I won 1st place out of 12 entries. Yayyyy.
So good! I wouldn't change a thing.
I was making this for a friend and her kid so downplayed the chili - I only put one TBSP of chili powder - plus everyone is gluten and dairy free these days, so didn't use the flour or anything like that. I added tomatoes with jalapenos per other chefs' suggestions, and it was fantastic. I served it with Trader Joe's tomato-less salsa (sweet corn), cilantro, and green onions. (The next day, I put some in ramekins, and cracked an egg on top and served it for brunch. Yum!)
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean Chicken Breast Chili
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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