White Bean Chili


"Great hearty soup for a cold night. Double for large groups. It's always a favorite! Everyone asks me for this recipe every time I make it. Serve with grated Monterey Jack cheese, sour cream, or salsa."
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1 h 15 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
  2. Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper, oregano, and cloves into the stockpot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 1 hour.


  • Cook's Note:
  • This can also be made in a slow cooker.

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