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 with less fat. See more
  • READY IN 50 mins

White Bean Chicken Breast Chili

Recipe by  

"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
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Nov 02, 2013

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.

Jul 03, 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!

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.

Nov 09, 2013

So good! I wouldn't change a thing.

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 26, 2013

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.

Nov 04, 2013

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!)


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  • 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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