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.
So good! I wouldn't change a thing.
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.
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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